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Grilled, Salads, Vegetables, Vegetarian

Grilled romaine with fava beans and pecorino

Grilled romaine with fava beans and pecorino
Los Angeles Times

THERE'S no better way to spend a languid early-summer evening than by gathering with family or friends on the patio for a supper drawn from a table filled with colorful plates of delicious antipasti. It's a bit like eating at ... Read more

Total time: About 45 minutes | Serves 4
  • 1 pound fresh fava beans, shelled
  • 2 tablespoons cubed pecorino Romano ( 1/4 -inch cubes)
  • 4 1/2 tablespoons best-quality olive oil, divided
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon chopped parsley
  • 1/8 teaspoon salt
  • Cracked black pepper
  • 1 small clove garlic, minced
  • 1 small head (about 1/2 pound) romaine lettuce, quartered lengthwise

Step 1Bring a pot of salted water to a boil, then add the fava beans and cook 30 seconds to 1 minute. Drain and rinse under cold running water. Break the outer skin of the bean and squeeze the bean out of its skin.

Step 2In a small bowl, toss the beans with the cubes of pecorino Romano. Stir in 3 tablespoons olive oil, lemon juice, chopped parsley, salt and cracked black pepper (about 4 grinds). Set aside and allow the beans to marinate while you grill the romaine.

Step 3In a cup or small bowl, combine the remaining 1 1/2 tablespoons olive oil and the minced garlic. Brush the quartered romaine with the garlic olive oil and place on an oiled grill over medium-high heat until the lettuce is lightly charred on all sides but still crisp in the center, about 4 to 5 minutes.

Step 4Place a grilled romaine quarter on each of four serving plates. Spoon an equal amount of the fava bean and pecorino mixture over the top of each and season with a few more grinds of black pepper.

Note: From Times test kitchen director Donna Deane.

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