Pecorino And Bean Salad Recipes

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PECORINO AND PEAR SALAD



Pecorino and Pear Salad image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds fresh fava beans, shelled
1 fennel bulb
6 1/2 ounces aged Italian pecorino
4 tablespoons pear vinegar or balsamic vinegar
6 tablespoons extra virgin olive oil
3 firm but ripe Bartlett or Anjou pears
Juice of 1/2 lemon
3 tablespoons toasted pine nuts
Coarse sea salt
4 small sprigs tarragon

Steps:

  • Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.
  • Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.
  • Finely grate 1/2 ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.
  • To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 39 grams, Fiber 24 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 42 grams

PECORINO AND BEAN SALAD - FROM GIADA AT HOME



Pecorino and Bean Salad - from Giada at Home image

I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.

Provided by megs_

Categories     Beans

Time 2m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, finely chopped
2 cups edamame, shelled
1 (15 ounce) can cannellini beans, drained and rinsed
5 ounces pecorino cheese, cut into 1/2-inch chunks
1/4 cup fresh flat-leaf parsley, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
  • Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6

FAVA BEAN AND PECORINO SALAD



Fava Bean and Pecorino Salad image

Provided by Anne Burrell

Categories     appetizer

Time 33m

Yield 4 servings

Number Of Ingredients 7

Kosher salt
3 cups shelled fava beans
1 small red onion, thinly sliced
2 cups roughly chopped escarole
3/4 cup shaved aged pecorino
Red wine vinegar
Good quality extra-virgin olive oil

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!!!!

Nutrition Facts : Calories 224 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 22 milligrams, Sodium 550 milligrams, Carbohydrate 12 grams, Fiber 4.5 grams, Protein 14 grams, Sugar 5 grams

FAVA BEANS WITH PECORINO



Fava Beans with Pecorino image

This salad can be made with raw fava beans, as long as they're especially fresh. But blanching them quickly makes them much easier to peel.

Provided by Federica Cucinelli

Yield Makes 6 Servings

Number Of Ingredients 6

3 cups shelled fresh fava beans (from about 3 pounds pods ) or frozen fava beans, thawed
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 ounce Pecorino, shaved or coarsely grated
Freshly ground black pepper

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.

CRUNCHY FAVA-BEAN SALAD WITH FRISEE, PEPPERS AND PECORINO



Crunchy Fava-Bean Salad With Frisee, Peppers and Pecorino image

Provided by Molly O'Neill

Categories     easy, salads and dressings

Time 20m

Yield Four servings

Number Of Ingredients 12

4 pounds fresh fava beans, shelled
1/2 cup extra-virgin olive oil
1 1/4 cups sliced celery
1 1/2 cups leek rounds, white and light green parts only, washed well
1 yellow bell pepper, sliced into 1/4-inch-wide strips
1 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup fresh lemon juice
2 teaspoons lemon zest
1 teaspoon minced garlic
4 cups frisee, washed and dried
1/4 cup finely grated pecorino cheese

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.

Nutrition Facts : @context http, Calories 724, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 33 grams, Fiber 37 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 749 milligrams, Sugar 44 grams

FAVA BEAN AND PECORINO SALAD



Fava Bean and Pecorino Salad image

Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

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.

PECORINO & BEAN SALAD



Pecorino & Bean Salad image

Saw this on Food Network this week, Everyday Italian. It looked easy and good. I haven't tried it yet but I definitely plan to soon.

Provided by nemokitty

Categories     High In...

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons fresh rosemary leaves, finely chopped
2 cups edamame, shelled
1 (15 ounce) can cannellini beans, drained and rinsed
5 ounces pecorino cheese, cut into 1/2 inch chunks
1/4 cup flat leaf parsley, chopped
1/4 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a small nonstick skillet, heat the oil over medium low heat. Add the garlic & cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat & stir in the rosemary. Set aside.
  • Combine the edamame beans, cannellini beans, cheese, parsley, salt and pepper in a serving bowl. Add the garlic mixture & toss well until all the ingredients are coated.

Nutrition Facts : Calories 538.4, Fat 25.5, SaturatedFat 8.1, Cholesterol 36.9, Sodium 599.6, Carbohydrate 43.3, Fiber 12.4, Sugar 0.7, Protein 38.5

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