Pea And Bean Salad With Shaved Pecorino Cheese Recipes

Steps:

• In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
• Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

Steps:

• Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
• Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.
• Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

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.