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1
To make the vinaigrette: In a small bowl, whisk together the olive oil, vinegar, and shallot.
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2
Season with salt and pepper to taste.
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3
Let stand for 30 minutes to allow the shallot flavor to mellow.
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4
Taste and adjust the balance as needed.
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5
Blanch the fava beans in a large pot of boiling water until tender (remove one, peel, and taste to be sure), 2 to 3 minutes.
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6
Drain and transfer to ice water to stop the cooking.
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7
Drain again.
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8
Remove outer skin, which should slip off easily.
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9
Remove the outer green leaves from each head of butter lettuce until you reach the pale green heart.
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10
(Save the outer leaves for sandwiches or other uses.)
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11
Wash the hearts, tear the leaves into smaller pieces, and dry thoroughly.
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12
In a medium bowl, toss the butter lettuce and 1 tablespoon of the parsley with all but 2 teaspoons of the dressing.
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13
Season with salt and pepper to taste.
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14
Divide leaves among 4 salad plates or arrange on a large platter.
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15
With a cheese plane, shave the pecorino into thin shards.
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16
Break up the shards by hand if large and scatter over the lettuce.
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17
Toss the fava beans with the remaining 2 teaspoons of dressing; season with salt and pepper to taste.
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18
Scatter the fava beans over the salad, then garnish with the remaining 1 tablespoon of parsley.
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19
Serve immediately.
