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
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|Serving Size: 1 Serving (480g)|
|Recipe Makes: 4|
|Calories from Fat: 215 (21%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 44.2mg||14 %|
|Sodium 596mg||21 %|
|Potassium 2912mg||77 %|
|Total Carbohydrate 142.8g||42 %|
|Dietary Fiber 60.6g||242 %|
|Sugars, other 82.2g|
|Protein 74.8g||107 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1046
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