Salad of fresh fava beans with pecorino roman

Yield: 4 Servings

Ingredients:

2 lb Fresh Fava Beans (to yield - about 8 oz. shelled)
2 Shallots

Instructions:

peeled & finely -chopped Salt and Fresh Ground Pepper Juice of 1 lemon 10 tb Olive Oil (extra virgin) 1 Head baby lettuce (such as - Boston Bibb) washed & - dried 1 bn Watercress washed & dried 6 oz Pecorino Romano Cheese - cut in 1" cubes 1. Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and when cool enough to handle pinch off and discard the outer skin from each bean. 2. Place the shallots in a small bowl add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil. 3. Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all. From Chicago Tibune Magazine May 2 1993 recipes provided by Marta Pulini chef of Le Madri (New York City) posted by Bud Cloyd