Arugula and Pecorino Toscana Salad
Recommended wine pairing: Benefizio Pomino Bianco DOC
This recipe is also featured in Tuscany Tonight's Summer Barbeque Tuscany Style Quick Menu.
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10 oz. fresh baby arugula, thoroughly washed and dried
4 oz. Pecorino Toscano, thinly sliced
1/4 cup extra virgin olive oil
Sea salt and fresh black pepper
1 1/2 cups shelled fresh fava beans or shelled edamame, about 2 lbs in the pod*
Keep lettuce cold until ready to serve. Slice cheese when it is cold, toss on top of arugula.
Remove the fava beans from the pod. Blanch the fava beans for 1 minute, immediately cool with ice and cold water. Push the fava bean out of it?s shell. Toss fava beans, arugula, and cheese with olive oil. Season with salt and pepper and serve.
*Fava beans can be prepared up to 1 day ahead.
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