Crunchy Fava-Bean Salad With Frisee, Peppers and Pecorino

Name: Crunchy Fava-Bean Salad With Frisee, Peppers and Pecorino
Total time: 20 min
Yield: Four servings
Cuisine: mediterranean
Ingredients: 4 pounds fresh fava beans, shelled; 1/2 cup extra-virgin olive oil; 1 1/4 cups sliced celery; 1 1/2 cups leek rounds, white and light green parts only, washed well; 1 yellow bell pepper, sliced into 1/4-inch-wide strips; 1 teaspoon kosher salt; Freshly ground black pepper to taste; 1/4 cup fresh lemon juice; 2 teaspoons lemon zest; 1 teaspoon minced garlic; 4 cups frisee, washed and dried; 1/4 cup finely grated pecorino cheese

Recipe from Danny Meyer and Michael Romano

Adapted by Molly O'Neill

Total Time: 20 minutes
Rating: (0)
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Ingredients

Yield:Four servings

4pounds fresh fava beans, shelled
½cup extra-virgin olive oil
1¼cups sliced celery
1½cups leek rounds, white and light green parts only, washed well
1yellow bell pepper, sliced into ¼-inch-wide strips
1teaspoon kosher salt
Freshly ground black pepper to taste
¼cup fresh lemon juice
2teaspoons lemon zest
1teaspoon minced garlic
4cups frisee, washed and dried
¼cup finely grated pecorino cheese

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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, ½ teaspoon salt and black pepper to taste. Remove from the heat and set aside to cool.
Step 3
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.
Step 4
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.