Arugula and Pecorino Toscana Salad

Serves 6

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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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