Insalata di fave e pecorino (Fresh broad bean & pecorino cheese salad)
- Preparation and cooking time
- Prep: -
- Preparation time includes podding
- Easy
- Serves 4
Ingredients
- about 1.3kg fresh unpodded broad bean (450g/1lb podded weight)
- 5 small celery sticks
- a generous handful of rocket (about 100g/4oz)
- 12 mint leaves, roughly torn
- extra-virgin olive oil, for drizzling
- 175g pecorino, shaved into long strips
For the dressing
- 4 tbsp extra-virgin olive oil
- juice of a small lemon
Method
- STEP 1
Cook the broad beans in boiling salted water for 1 minute. Drain and rinse under cold water until cooled, then pop them out of their shells. Finely chop the celery into matchsticks about 3cm long, reserving any leaves. Put the chopped celery, into a large bowl with the rocket, mint and cooled beans. Add any reserved celery leaves.
- STEP 2
To make the dressing, put the olive oil and lemon juice in a small bowl with some salt and pepper to taste, and whisk together until the mixture begins to thicken slightly. Pour the dressing over the broad bean mixture and toss well.
- STEP 3
Lightly pile on to 4 plates, ensuring that each portion gets equal amounts of everything. Drizzle a little extra virgin olive oil over each salad and top with the shavings of pecorino cheese. Serve immediately with some good bread.
