Watercress, Fava Bean, and Pecorino Salad
Servings: 4 servings
Ingredients
- 1 large bunch watercress
- 12 ounces (375 g) whole fresh fava beans
- 30 gr golden raisins
- 6 tbsp (90 ml) fruity extra virgin olive oil
- 4 ounces pecorino cheese, in thin shavings
- Salt and freshly ground black pepper to taste
Instructions
- Pick the leaves off the stems of the watercress and discard the stems.
- Remove the fava beans from the long pods, place them in a saucepan, cover with water, and simmer 3 minutes. Drain and transfer the beans to a bowl of ice water.
- Place the raisins in a dish of warm water and set aside to soak for 15 minutes.
- Peel the skins off the fava beans.
- Drain the raisins and pat them dry.
- Arrange the watercress leaves on each of the 4 plates.
- Scatter the fava beans and raisins over the watercress, drizzle with the olive oil, then top with shavings of pecorino.
- Season with salt and pepper and serve.