FAVA BEAN SALAD WITH FRISEE AND SHAVED PECORINO CHEESE
4 pounds fresh fava beans, shelled
1/3 cup extra-virgin olive oil
1-1/4 cups celery
1-1/2 cups leek rounds, sliced 1" into the light green portion
1 yellow bell pepper sliced into 1/4" thick julienne
1 teaspoon kosher salt
freshly ground black peppercorns
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon minced garlic
4 cups frisee, rinsed and dried
12 slices shaved pecorino romano cheese
Bring a medium sized pot of lightly salted water to a simmer. Add the fava beans and boil for 3-4 minutes, depending on the size of the beans. Drain and submerge the beans in cold water. When cool enough to handle, peel the beans. There will be 2 cups.
Heat 1 tablespoon olive oil in a heavy skillet. Saute the celery and leek slices for 2-3 minutes to soften them. Add the pepper pieces and continue cooking another 2 minutes. Fold the fava beans into the warm vegetables. Toss them all with 1/2 teaspoon salt and a few twists of black pepper. Let this mixture cool.
Combine the lemon juice, zest, minced garlic, remaining olive oil and remaining salt in a small jar with a tightly fitting lid. Shake the dressing well.
Pour the dressing into a salad bowl. Add the bean mixture and the frisee and toss well to coat all the ingredients. Divide among 4 plates. Top each salad with 3 generous shavings of cheese. Serve immediately.
Yield: 4 servings.
Adapted from a recipe in The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano, (Harper Collins, 1994)