Fava Bean and Reggiano Salad
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Ingredients
| 300 | g frozen fava beans (broad lima beans)* | | 100 | g baby romaine leaves or | | any young salad | | greens | | 1/4 cup | 50 mL Tre Stelle Reggiano Cheese, coarsely grated | | 1 | tub 200 g Tre Stelle Bocconcini, cut into 1/4 slices | | Dressing | | 2 cloves | garlic, minced | | 2 tbsp. | 30 mL freshly squeezed lemon juice | | 2 tbsp. | 30 mL flat leaf parsley, finely chopped | | 1/4 cup | 50 mL olive oil | | salt and pepper to taste |
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Instructions
In a large saucepan of salted water, blanche the beans for no more than 2 minutes; plunge into cold water and drain. Gently shell to remove the tough skins; set aside.
Dressing: In a medium bowl or salad shaker; combine the garlic, lemon juice, olive oil, parsley and salt and pepper; set aside.
Arrange the salad greens, beans, Reggiano and Mozzarella on plates and serve with the dressing.
Makes 4 servings.
* Alternatively edamame (soya beans) or lima beans can be used instead of fava beans
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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