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Fava beans with olive oil, pecorino and lemon

Published On: Aug 15 2012 06:40:35 AM CDT
Updated On: Aug 15 2012 06:31:46 AM CDT
Cooking file

Makes 6 servings

For a visually appealing presentation, top servings with very thin slices of pecorino, an Italian cheese made from sheep's milk. The aged cheese is firm and dry; the flavor is sharper than Parmesan. For convenience, make the salad using canned or frozen fava beans, which are available in ethnic markets and many supermarkets.

Beans and ham are a classic combination in Spain, so if you like, add strips of Spanish ham or prosciutto.

For the dressing

3 tablespoons extra-virgin olive oil 
1 teaspoon lemon zest 
2 tablespoons fresh lemon juice 
1 clove garlic, minced 
1 tablespoon finely chopped fresh flat-leaf parsley 
Salt and freshly ground pepper to taste

For the salad

One 19-ounce can fava beans, drained and rinsed
¼ cup chopped red bell pepper 
2 tablespoons finely chopped red onion 
Very thinly sliced pecorino cheese, freshly ground pepper, lemon wedges, and sprigs of fresh mint for garnish

Whisk together the dressing ingredients in a medium bowl. Add the salad ingredients and toss. Taste and adjust the seasoning.

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