Pecorino Bean Salad Recipes

PECORINO AND PEAR SALAD

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.

PECORINO AND BEAN SALAD - FROM GIADA AT HOME

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.

PECORINO & BEAN SALAD

Steps:

• 1. Bring a medium saucepan of salted water to a boil. Prepare a bowl of ice water. Add the green beans to the pan and cook until vibrant green but still crisp, about 3 minutes. Drain and place in the ice water for 1 minute. Drain the beans. 2. 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. Stir in the rosemary and let cool slightly. 3. In a serving bowl, combine the green beans, cannellini beans, Pecorino Romano cheese, parsley, salt, and pepper. Add the garlic-rosemary oil and toss until all the ingredients are coated. Serve immediately.

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!!!!

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.

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.

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.

PECORINO & BEAN SALAD

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.