Salad of Fresh Fava Beans with Pecorino Romano Cheese

Salad of Fresh Fava Beans with Pecorino Romano Cheese Recipe from Oman

Region / culture: Oman | Preparation time: 20 minutes | Cooking time: 2 minutes | Servings: 4

Introduction

This Salad of Fresh Fava Beans with Pecorino Romano Cheese is a delightful and refreshing dish that is perfect for a light lunch or as a side dish for a dinner party. The combination of fresh fava beans, tangy pecorino cheese, and zesty vinaigrette creates a burst of flavors that will tantalize your taste buds.

History

Fava beans have been cultivated for thousands of years and are a staple in Mediterranean cuisine. Pecorino Romano cheese, made from sheep's milk, has a rich history dating back to ancient Rome. The combination of these two ingredients in a salad is a classic Italian dish that highlights the flavors of the fresh produce.

Ingredients

2 lb (907 g) fresh fava beans (to yield about 8 oz (227 g) shelled)
2 shallots, peeled and finely chopped
salt and fresh ground pepper
juice of 1 lemon
10 tbsp olive oil (extra virgin)
1 head baby lettuce (such as Boston or bibb lettuce), washed and dried
1 bunch watercress, washed and dried
6 oz (170 g) pecorino romano cheese, cut in 1" cubes

How to prepare

Bring water to a boil in a saucepan.
Add the shelled fava beans and simmer for 1 to 2 minutes.
Drain the beans and, when cool enough to handle, remove and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper, and stir in the lemon juice to dissolve the salt.
Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce.
Arrange watercress and fava beans on top of the lettuce.
Drizzle the vinaigrette and the cubes of pecorino over everything.

Variations

For a vegan version of this salad, you can omit the pecorino cheese and add toasted nuts or seeds for added crunch. You can also add fresh herbs such as mint or basil for a burst of flavor.

Cooking Tips & Tricks

When shelling the fava beans, be sure to remove the outer skin to reveal the tender and sweet inner bean. This can be a time-consuming process, but the effort is worth it for the fresh flavor it adds to the salad. The vinaigrette can be made ahead of time and stored in the refrigerator until ready to use.

Serving Suggestions

This salad can be served as a light lunch with a side of crusty bread or as a side dish for grilled chicken or fish. It pairs well with a crisp white wine or sparkling water with lemon.

Cooking Techniques

The key to this salad is to blanch the fava beans to remove the outer skin, which can be tough and bitter. This step ensures that the beans are tender and sweet, adding a fresh and vibrant flavor to the dish.

Ingredient Substitutions

If you can't find fresh fava beans, you can use frozen fava beans or substitute with fresh peas or edamame. You can also use a different type of cheese, such as feta or goat cheese, in place of the pecorino.

Make Ahead Tips

The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. The fava beans can be blanched and shelled a day in advance and stored in an airtight container in the refrigerator.

Presentation Ideas

This salad looks beautiful when arranged on a platter with the vibrant green fava beans and watercress contrasting with the creamy white cubes of pecorino cheese. Garnish with a sprinkle of fresh herbs or edible flowers for an elegant touch.

Pairing Recommendations

This salad pairs well with a variety of dishes, including grilled chicken, fish, or shrimp. It also complements pasta dishes or risotto for a complete meal.

Storage and Reheating Instructions

This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The vinaigrette may separate, so be sure to give it a good shake before serving.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 300 calories, making it a light and satisfying option for a meal or side dish.

Carbohydrates

Each serving of this salad contains approximately 15 grams of carbohydrates, making it a healthy and low-carb option for those watching their carb intake.

Fats

With 10 tablespoons of olive oil in the vinaigrette, this salad is a good source of healthy fats that are essential for brain function and overall health.

Proteins

The pecorino cheese in this salad provides a good amount of protein, with each serving containing approximately 6 grams.

Vitamins and minerals

Fava beans are rich in vitamins A, C, and K, as well as minerals such as iron and potassium. The watercress adds additional vitamins and minerals, making this salad a nutritious choice.

Alergens

This recipe contains dairy from the pecorino cheese, so it is not suitable for those with dairy allergies. It is also gluten-free and vegetarian.

Summary

Overall, this Salad of Fresh Fava Beans with Pecorino Romano Cheese is a nutritious and delicious dish that is perfect for a light and refreshing meal.

Summary

This Salad of Fresh Fava Beans with Pecorino Romano Cheese is a delicious and nutritious dish that highlights the flavors of fresh produce. With a zesty vinaigrette and creamy pecorino cheese, this salad is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was many years ago when I was visiting my dear friend Maria in the beautiful countryside of Tuscany. We spent our days wandering through the rolling hills, admiring the vineyards and olive groves that stretched as far as the eye could see.

One sunny afternoon, Maria invited me to join her in the kitchen to help prepare a traditional Tuscan meal. As we gathered our ingredients, she pulled out a basket of fresh fava beans that she had picked from her garden that morning. I watched in awe as she deftly shelled the beans, revealing their vibrant green color and tender texture.

Maria explained that fava beans were a staple in Tuscan cuisine, and she had a special recipe that she wanted to share with me. She showed me how to blanch the beans to remove their tough outer skins, then tossed them with olive oil, lemon juice, and a generous sprinkling of Pecorino Romano cheese.

The aroma that filled the kitchen as we tossed the salad together was simply divine. The earthy richness of the fava beans paired perfectly with the tangy bite of the cheese, creating a dish that was both simple and elegant.

As we sat down to enjoy our meal, Maria shared the story of how she had learned to make this salad from her own grandmother. She explained that the recipe had been passed down through generations, each cook adding their own touch to make it their own.

I savored each bite of the salad, savoring the flavors that danced on my tongue. It was a dish that spoke of tradition and love, a testament to the bond that food can create between friends and family.

When it was time for me to return home, Maria insisted that I take a copy of the recipe with me. She knew how much I loved to cook and wanted me to be able to recreate the salad in my own kitchen.

Since that day, I have made the Salad of Fresh Fava Beans with Pecorino Romano Cheese countless times. Each time I prepare it, I am transported back to that sunny afternoon in Tuscany, surrounded by the warmth and friendship of Maria.

I have shared the recipe with friends and family, passing on the tradition that Maria so generously shared with me. It brings me joy to see others enjoy the simple pleasures of good food and good company.

As I grow older, I find comfort in the familiar routines of cooking, in the memories that are stirred with each dish I prepare. The Salad of Fresh Fava Beans with Pecorino Romano Cheese will always hold a special place in my heart, a reminder of the bonds that we create through shared meals and shared stories.