Salad of Fresh Fava Beans with Pecorino Romano Cheese
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb Fresh Fava Beans (to yield - about 8 oz. shelled)
- 2 Shallots, peeled & finely -chopped
- Salt and Fresh Ground Pepper
- Juice of 1 lemon
- 10 tb Olive Oil (extra virgin)
- 1 Head baby lettuce (such as - Boston Bibb), washed & - dried
- 1 bn Watercress washed & dried
- 6 oz Pecorino Romano Cheese, - cut in 1" cubes 1
Directions
Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off 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 atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.
Category:Omanese Recipes
Category:Omanese Salads