Fava Bean Asparagus And Arugula Salad With Shaved Pecorino Recipes

Steps:

• Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
• Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Steps:

• Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
• Blanch asparagus tips only, not stalks, for 2 minutes.
• Immediately transfer to ice water with a slotted spoon to stop cooking.
• Return water to a boil and blanch fava beans for 1 minute.
• Transfer to ice water to stop cooking.
• Drain asparagus tips and gently peel skins from fava beans.
• Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
• Divide among 4 plates.
• Toss arugula with remaining oil and salt and pepper to taste.
• Mound on top of vegetables.
• Shave thin slices of cheese over salad and drizzle with vinegar.

Steps:

• Preheat the oven to 375 degrees F.
• Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
• Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
• Voila!

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:

• Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
• Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
• Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
• Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

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:

• Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
• Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
• If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
• Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
• Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
• DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Steps:

• Using a vegetable peeler, shave thin strips of pecorino cheese.
• Arrange a large handful of arugula on four salad plates. Scatter pecorino shavings over arugula. Drizzle each salad with 1 teaspoon olive oil, sprinkle with salt and pepper, and serve.

Steps:

• Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
• Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
• Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
• Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
• Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
• Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.

Steps:

• Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Steps:

• Preheat oven to 350 with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3-4 minutes.
• Drain and transfer to an ice bath to stop cooking. Gentle peel off skins (Note: if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer 1/2 of the mixture to a large bowl.
• Add 1/4 cup olive oil, 1/2 cup arugula, grated cheese, lemon zest and juice, 1/2 teaspoons salt, and 1/8 teaspoons pepper to favas in processor.
• Puree till smooth.then add to the bowl.
• Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3" thick) from baguette and put in a 4-sided sheet pan.
• Drizzle with remaining tablespoons oil.
• Bake until pale golden and crisp, 8-10 minute Rub with cut side of garlic.
• Spoon fava bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• Chef Notes: Topping can be made 8 hours ahead and chilled, but eliminate the arugula and fold in before using. Toasts can be made 1 day ahead and kept in an airtight container at room temperature.

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.