Categories: Salads, Italian, Beans 
      Yield: 4 servings 
  
      2 lb Fresh Fava Beans (to yield          1    Head baby lettuce (such as 
           - about 8 oz. shelled)                   - Boston Bibb), washed & 
      2    Shallots, peeled & finely                - dried 
           -chopped                            1 bn Watercress, washed & dried 
           Salt and Fresh Ground Pepper        6 oz Pecorino Romano Cheese, 
           Juice of 1 lemon                         - cut in 1" cubes 
     10 tb Olive Oil (extra virgin)        
  
  1.  Bring water to boil in a saucepan.  Add the Shelled fava beans and 
  simmer for 1 to 2 minutes.  Drain and, when cool enough to handle, pinch 
  off and discard the outer skin from each bean. 
   
  2.  Place the shallots in a small bowl, add salt and pepper and stir in the 
  lemon juice to dissolve the salt.  Slowly whisk in the olive oil. 
   
  3.  Line a platter or 4 salad plates with lettuce.  Arrange watercress and 
  fava beans atop the lettuce.  Drizzle on vinaigrette and the cubes of 
  pecorino over all. From Chicago Tibune Magazine, May 2, 1993 
       recipes provided by Marta Pulini, chef of Le Madri (New York City) 
   
  posted by Bud Cloyd