Fava Bean And Pea Salad With Pecorino Pea Dressing Recipes

PEPPERED CAPELLINI WITH FAVA BEANS, PEAS AND PECORINO

Steps:

• In a medium sauce pan, fill about 1/3 full with water. Put on stove to boil. Have ready a large bowl and mesh strainer.
• Shuck all the fava beans out of the pods and place the beans in a bowl. Set aside. Measure out your peas. Set aside. Make an ice bath in the large bowl. Be sure the mesh strainer can fit in the large bowl and the ice water flows into the strainer.
• Place the peas in the boiling water. Blanch for 30 seconds. Remove with a hand held strainer and place in the mesh strainer that is in the water bath. Let set for 1 minute, then remove the peas from the bath, using the strainer and place into a bowl. Set aside. Do the same thing with the fava beans, but let the fava beans blanch for 3 minutues (use the same water you blanched the peas in). Remove the favas with a hand held strainer and place in the mesh strainer that is in the water bath. Let set for 1 minute, then remove the favas from the bath using the strainer and place into a bowl. Set aside. Once cooled, peel the seed coat away from the fava beans. Discard the peels.
• In a medium sauce pan, fill water 2/3 full. Bring to a boil. Cook the capellini for about 4 minutes, or until al dente'. Reserve 1 cup of the pasta water. Drain pasta, drizzle 1 Tbs of olive oil on pasta to keep it from sticking.
• Meanwhile, melt 1Tbs butter in a large saute' pan over medium heat. Once melted, add the pepper and garlic. Saute' for about 1 minute, or until fragrant. Add 1/4 C of the reserved pasta water. It will fizzle and bubble here so be careful. Stir to combine the pasta water, butter, pepper and garlic. Add the remaining 1 Tbs of butter and incorporate. Add the pasta, stir to coat with the sauce. Add both cheeses and stir until melted. Season with salt and add the lemon zest. Toss again. Add the peas and peeled fava beans, tossing and turning the ingredients gently to evenly distribute. Add another 1/4 cup to 3/4 C of the pasta water if the pasta seems dry. Toss well.
• Transfer to a large serving bowl and garnish with chopped parsley, pecorino and fresh ground pepper.

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

SALAD OF BEANS, PEAS, AND PECORINO

Steps:

• Bring a pan of water to a boil, then salt it lightly. Cook the beans in this, drain them, then rinse in cold water. Put more water on and cook the peas. Drain them and mix with the beans. Both peas and beans will need barely more than a couple of minutes if they are small and sweet. Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar, and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake). Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil onto each one, then shake over a light dusting of sea salt. Toss the salad leaves and mint in the dressing, then add the peas, beans, and pecorino shavings. Tuck in the toasted ciabatta and serve.

FAVA BEAN AND PEA SALAD WITH POPPY SEED DRESSING

Steps:

• If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
• Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
• Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
• Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.

WARM FAVA BEAN & PEA SALAD

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

FAVA BEAN AND PEA SALAD WITH PECORINO PEA DRESSING

Steps:

• Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing. Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste. Mix the dressing with the peas and fava beans. Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens. Plate the arrugula and top with the pea/bean salad. . Tear a little mint over the top with a little shaved Parmesan if you like.

PEA AND FAVA SALAD

Steps:

• Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
• Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
• Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

PEA SALAD WITH CREAMY DRESSING

Steps:

• In a bowl, combine peas, bacon, water chestnuts and onions; set aside. Combine all dressing ingredients until smooth; pour over salad and toss to coat. Refrigerate for at least 1 hour.

FAVA BEAN AND PECORINO SALAD

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
• In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
• Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

CRUNCHY FAVA-BEAN SALAD WITH FRISEE, PEPPERS AND PECORINO

Steps:

• Bring a medium pot of lightly salted water to a boil and add the beans. Cook for 3 to 4 minutes, until tender but not mushy. Refresh the beans in ice water. Drain and peel the beans. You will have about 2 cups.
• Heat 2 tablespoons of the olive oil in a medium skillet. Over high heat, cook the celery and leeks for 3 to 4 minutes, stirring occasionally; the vegetables should retain some crispness. Add the yellow pepper and cook 1 to 2 minutes more. Add the fava beans, 1/2 teaspoon salt and black pepper to taste. Remove from the heat and set aside to cool.
• To make the vinaigrette, place the lemon juice, lemon zest, remaining salt, fresh black pepper, garlic and remaining olive oil in a jar. Close the lid tightly and shake vigorously to combine.
• To assemble the salad, pour the vinaigrette into a large bowl. Add the cooked vegetables, frisee and pecorino and toss lightly to coat evenly. Adjust the seasoning if necessary and serve immediately.

FAVA BEANS WITH PECORINO

Steps:

• If using fresh fava beans, cook in a large saucepan of boiling salted water until just tender, about 2 minutes. Drain; transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel beans.
• Toss beans, oil, vinegar, and Pecorino in a medium bowl; season with salt and pepper.
• DO AHEAD: Salad can be made 1 day ahead (add cheese just before serving). Cover and chill.