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Italian
Fava Bean Salad with Pecorino and Asparagus

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I had something similar to this in a very good Italian restaurant in New York. It is a simple pleasure, perfect with a little sea salt and a rich musky dollop of olive oil.

Yield: Serves 2

Ingredients

  • 1 cup of baby asparagus tips
  • 1 cup of cooked fresh or frozen baby Fava (broad) beans, skins removed (If fresh, they will need to be blanched to remove the skins. You can also use the same amount of drained and rinsed canned beans.)
  • A small handful of fresh mint, finely chopped
  • 3 tablespoons of good-quality olive oil
  • Salt and pepper
  • ½ cup of pecorino cheese, shaved

Directions

Put the asparagus in a pan of boiling salted water and boil for 2-3 minutes. Drain and rinse under cold water.

Place the beans and asparagus tips in a small salad bowl and add the mint. Pour on the olive oil and add some salt and pepper. Add the cheese. Eat in a balmy garden with a few fat blowsy bumblebees nearby, but not close enough to harass you.


© 2009 Sophie Dahl
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

344kcal (17%)
203mg (20%)
5mg (9%)
72mcg RAE (2%)
418mg
56mg
13g
3g
7g
21g
11mg (4%)
490mg (20%)
5g (25%)
24g (37%)
4mg (22%)
 

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