Escarole salad with fava beans

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 224, total fat 14 G., saturated fats G., proteins 14 G., carbohydrates 12 G., fiber G., cholesterol mg, sodium mg, sugar G.

Garden beans, also known as fava beans, are one of the oldest cultivated crops. Native to the Mediterranean, they have long been popular in cuisines around the world. Beyond their widespread use in soups and main courses, young garden beans make an excellent base for vitamin-rich salads. A light, spring-fresh salad of peeled, tender fava beans, escarole leaves, onions, pecorino cheese, and vinaigrette makes a wonderful appetizer or side dish for meat dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups fava beans, peeled
1 small red onion, thinly sliced
1/2 cup green peas
2 cups coarsely chopped escarole
3/4 cup shredded aged pecorino cheese
Olive oil, red wine vinegar for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fava beans (garden beans), peas, Pecorino Romano cheese, wine vinegar

Cooking the dish according to the recipe:

Bring a large saucepan of well-salted water to a boil. Place a bowl of ice-cold salted water on the counter. Blanch the peas and beans in the boiling water and immediately transfer to the bowl of ice water. Remove the hard skins from the beans.
In a large bowl, combine the peas and beans with the onion, escarole, and cheese (reserve a few shavings for serving). Add a splash of wine vinegar, olive oil, and salt to taste. Mix everything together.