Fava Bean And Pea Salad With Pecorino Pea Dressing Recipes

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

Steps:

• Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing. Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste. Mix the dressing with the peas and fava beans. Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens. Plate the arrugula and top with the pea/bean salad. . Tear a little mint over the top with a little shaved Parmesan if you like.

Steps:

• Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
• Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
• If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
• Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
• Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
• DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Steps:

• Bring a medium pot of lightly salted water to a boil and add the beans. Cook for 3 to 4 minutes, until tender but not mushy. Refresh the beans in ice water. Drain and peel the beans. You will have about 2 cups.
• Heat 2 tablespoons of the olive oil in a medium skillet. Over high heat, cook the celery and leeks for 3 to 4 minutes, stirring occasionally; the vegetables should retain some crispness. Add the yellow pepper and cook 1 to 2 minutes more. Add the fava beans, 1/2 teaspoon salt and black pepper to taste. Remove from the heat and set aside to cool.
• To make the vinaigrette, place the lemon juice, lemon zest, remaining salt, fresh black pepper, garlic and remaining olive oil in a jar. Close the lid tightly and shake vigorously to combine.
• To assemble the salad, pour the vinaigrette into a large bowl. Add the cooked vegetables, frisee and pecorino and toss lightly to coat evenly. Adjust the seasoning if necessary and serve immediately.