Fava Bean And Crispy Pancetta Salad With A Pea Pecorino And Mint Dressing Recipes

Steps:

• For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

Steps:

• If using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a sieve, transfer to a colander set in a bowl of ice water. Drain well and peel; place in a medium bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)
• Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans. (If using frozen peas, cook 30 seconds.)
• Whisk sour cream, goat cheese, buttermilk, and lemon juice in a medium bowl, thinning with more buttermilk as needed, until pourable; season with salt and pepper. Arrange lettuce and pea shoots on a platter, top with fava beans and peas, drizzle with dressing, and sprinkle with poppy seeds.
• Do Ahead: Fava beans and peas can be cooked 1 day ahead. Cover and chill.

Steps:

• Bring a large pot of well-salted water to a boil over medium heat. Set a bowl of salted ice water on the counter. Blanch the fava beans in the boiling water and plunge immediately into the salted ice water. Remove the tough outer casing from the fava bean.
• Combine the fava beans in a large bowl with the onions, escarole, and the pecorino (reserve a couple shavings for garnish). Add some red wine vinegar, some olive oil and salt, to taste. Toss to coat the salad with the dressing.
• Arrange the salad on serving plates and top with the reserved shaved cheese.
• Springtime on a plate!!!!

Steps:

• Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
• Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
• Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
• In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
• Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

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.

Steps:

• Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.
• Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.
• To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.

Steps:

• Boil the fava beans until just tender, 2-3 minutes.
• Drain, rinse, and peel (skip the peeling if using edamame).
• In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
• In a small bowl, combine the remaining ingredients and whisk to form a dressing.
• Add the dressing to the salad, and toss to combine.
• Taste, and add more salt or pepper if needed.
• Serve at once.

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.