An Italian-influenced salad reminding us of all things spring.

INGREDIENTS:

1 head butterleaf lettuce, coarse outer leaves removed, torn into bite-sized bits or cut into ½-inch wide ribbons, washed and dried

2-3 cups shelled and peeled fava beans (To peel, toss shelled beans into boiling water just until tender the drain and put in ice water. Once cool, drain and pinch out of skin.)

¼ cup pine nuts, untoasted

3-4 ounces of younger Pecorino Romano, turned into ribbons using a vegetable peeler

2 cups, loosely packed, micro greens (as from New Natives) or young pea shoots if you can find them

Salt (large flakes, please) and pepper to taste

1 cup Parsley and Green Onion Yogurt Dressing (See recipe)

 

METHOD:

Toss lettuce, half the sprouts, and half the favas, with a small amount of dressing, just enough to lightly coat. Divide between 4 plates.

Add the rest of the beans to the bowl, dress lightly, and scatter over the plates.

Scatter the cheese over the salads, put a pouf of sprouts or shoots on each salad and scatter evenly with pine nuts. Scatter salt and pepper over and serve right away.

Serves: 4

Source: Chef Andrew E Cohen

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