Simple, basic, and full of flavors. Eat this as a salad off a plate or pile it onto very hot crostini so the heat can melt the cheese a little and wilt the arugula. Use using oil with a soft bite but big fruity flavor is a good idea here so it softens the bite of the arugula and doesn’t mask the nuttiness of the favas.
INGREDIENTS:
1 bunch arugula, stemmed and washed, spun dry
2 cups fava beans, shelled, blanched, and skinned if needed (if the pods are young, and fresh, the skins of the bean may be tender enough to not warrant peeling. Try one and you decide)
6 scallions, white and pale green only, thinly sliced on the diagonal into ½ long pieces
¼ pound piece of young pecorino romano cheese
Flaky salt and pepper
1 cup, or as needed, Real Simple Red Wine Vinaigrette (see recipe)
¼ cup pine nuts, if you wish
METHOD:
Lightly oil the favas in their bowl, and toss to coat. Add a pinch of flaky salt and gently toss.
Put the arugula and scallions into a non-reactive bowl and lightly dress, just to coat. Gently toss to coat and combine.
Mix half the favas into the arugula and toss to mix. Divide amongst four chilled plates.
Scatter with pine nuts, touch with salt and pepper to taste-but not too much or you will lose the taste of the favas.
Drizzle a little more dressing over the salads.
Scatter the rest of the fava beans over the salads evenly.
Using a swivel peeler, cover the top of the salads with paper thin strips of the cheese. Serve right away.
Chef’s Notes: You can also serve this as an appetizer. Follow the above instructions, but do not add the second drizzle of dressing until you have evenly distributed the salad over 8-12 pieces toasted sturdy bread. Drizzle with dressing so it runs into the bread, add nuts and then scrape the cheese over the toasts last. Place on a platter and serve. If you wish, you could just drizzle Meyer lemon juice or good quality red wine vinegar and an Extra Virgin olive oil (not spicy, but big flavor with fruity buttery qualities) on the salad before setting it up.
Serves: 4
Source: Chef Andrew E Cohen
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