Fava Beans With Olive Oil, Pecorino And Lemon
Saturday, July 30, 2005 – updated: 5:56 am EDT October 7, 2008
Makes 6 servings
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste
One 19-ounce can fava beans, drained and rinsed (see Tip)
¼ cup chopped red bell pepper
2 tablespoons finely chopped red onion
Very thinly sliced pecorino cheese, freshly ground pepper, lemon wedges, and sprigs of fresh mint for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
For a visually appealing presentation, top servings with very thin slices of pecorino, an Italian cheese made from sheep's milk. The aged cheese is firm and dry; the flavor is sharper than Parmesan. For convenience, make the salad using canned or frozen fava beans, which are available in ethnic markets and many supermarkets.
Beans and ham are a classic combination in Spain, so if you like, add strips of Spanish ham or prosciutto.
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For the dressing
3 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste
For the salad
One 19-ounce can fava beans, drained and rinsed (see Tip)
¼ cup chopped red bell pepper
2 tablespoons finely chopped red onion
Very thinly sliced pecorino cheese, freshly ground pepper, lemon wedges, and sprigs of fresh mint for garnish
Whisk together the dressing ingredients in a medium bowl. Add the salad ingredients and toss. Taste and adjust the seasoning.
More great salad recipes! Just click here!Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
