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Watercress, Fava Bean, and Pecorino Salad

Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: Appetizer
Servings: 4 servings


  • 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


  • 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.