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!!!!
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
INSALATA DI FAVE E PECORINO (FRESH BROAD BEAN & PECORINO CHEESE SALAD)
The beans are so tender and sweet in this recipe that there's no need to cook them
Provided by Good Food team
Categories Lunch, Starter, Vegetable
Time 1m
Number Of Ingredients 8
Steps:
- Cook the broad beans in boiling salted water for 1 minute. Drain and rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
- To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour the dressing over the broad bean mixture and toss well.
- Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese. Serve immediately with some good bread.
Nutrition Facts : Calories 422 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 1.29 milligram of sodium
GREEN BEAN 'N' PEA SALAD
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PECORINO AND BEAN SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 6m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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 LITTLE GEM SALAD WITH FARRO AND PECORINO
This spring salad can be made with pretty much any grain and firm grating cheese you like.
Provided by Dave Muller
Yield Serves 8
Number Of Ingredients 10
Steps:
- Cook farro in a pot of boiling salted water until al dente, 25-35 minutes. Drain and spread out on a baking sheet; let cool.
- Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.
PECORINO AND BEAN SALAD - FROM GIADA AT HOME
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
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
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