Ingredients
- 8 shelled
- 4 salad plates with lettuce
- 2 shallots
- 1 lemon
- 1 head baby lettuce
- 1,000 gr fava beans (fresh)
- 150 ml olive oil
- 90 gr pecorino romano cheese
- some watercress
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
