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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)