Ingredients Edit

Directions Edit

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

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