Pecorino and Pear Salad

By Florence Fabricant

Published April 14, 2009

  • Photo Illustration by Tony Cenicola/The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(51)
Comments
Read comments

Featured in: Pairings | Pecorino and Pear Salad

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 pounds fresh fava beans, shelled

  • 1 fennel bulb

  • 6 ½ ounces aged Italian pecorino

  • 4 tablespoons pear vinegar or balsamic vinegar

  • 6 tablespoons extra virgin olive oil

  • 3 firm but ripe Bartlett or Anjou pears

  • Juice of ½ lemon

  • 3 tablespoons toasted pine nuts

  • Coarse sea salt

  • 4 small sprigs tarragon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

76 grams carbs; 48 milligrams cholesterol; 742 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 11 grams saturated fat; 39 grams fat; 24 grams fiber; 1260 milligrams sodium; 35 grams protein; 42 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place fava beans in a saucepan, cover with water and simmer 3 minutes. Drain, allow to cool and peel outer skins.

  2. Step 2

    Trim fennel bulb, quarter and remove core. Slice paper-thin on a mandoline. Place in a bowl with fava beans.

  3. Step 3

    Finely grate ½ ounce cheese. Cut the rest in paper-thin slices and set aside. Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas. Toss. Set aside. Cut pears in half vertically. Remove cores. Slice paper-thin, vertically. Place in another bowl and toss with lemon juice.

  4. Step 4

    To assemble, divide fennel and fava beans among four salad plates. On top, make three alternating layers of pecorino and pear slices, ending with pears. Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon. Serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
51 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Becky

I couldn’t find fava beans so I used jicama. It was nice and crunchy. The quantities seem way too large. I made 4 dinner salads and had lots left over.

Becky

I couldn’t find fava beans so I used jicama. It was nice and crunchy. The quantities seem way too large. I made 4 dinner salads and had lots left over.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.