Provided by Molly O'Neill
Categories easy, salads and dressings
Time 20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil and add the beans. Cook for 3 to 4 minutes, until tender but not mushy. Refresh the beans in ice water. Drain and peel the beans. You will have about 2 cups.
- Heat 2 tablespoons of the olive oil in a medium skillet. Over high heat, cook the celery and leeks for 3 to 4 minutes, stirring occasionally; the vegetables should retain some crispness. Add the yellow pepper and cook 1 to 2 minutes more. Add the fava beans, 1/2 teaspoon salt and black pepper to taste. Remove from the heat and set aside to cool.
- To make the vinaigrette, place the lemon juice, lemon zest, remaining salt, fresh black pepper, garlic and remaining olive oil in a jar. Close the lid tightly and shake vigorously to combine.
- To assemble the salad, pour the vinaigrette into a large bowl. Add the cooked vegetables, frisee and pecorino and toss lightly to coat evenly. Adjust the seasoning if necessary and serve immediately.
Nutrition Facts : @context http, Calories 724, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 33 grams, Fiber 37 grams, Protein 41 grams, SaturatedFat 6 grams, Sodium 749 milligrams, Sugar 44 grams
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