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Ingredientes
- 4 lb whole fava beans shelled
- 2 x shallots peeled, chopped Juice of 1 lemon Coarse salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra-virgin extra virgin olive oil
- 4 ounce baby lettuce washed, spun dry
- 2 ounce stemmed watercress washed, spun dry
- 3/4 lb Pecorino Toscano cheese cut 1/2" pcs
Direcciones
- Bring a large pot of salted water to a boil. Prepare an ice bath. Add in favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking. Drain. Peel and throw away tough skins; set aside.
- In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in extra virgin olive oil till emulsified.
- Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 895 | |
| Calories from Fat 149 | 17% |
| Total Fat 17.0g | 21% |
| Saturated Fat 2.43g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 2451mg | 70% |
| Total Carbs 132.54g | 35% |
| Dietary Fiber 56.8g | 189% |
| Sugars 12.99g | 9% |
| Protein 59.54g | 95% |
