Pecorino and Pear Salad Recipe

Name: Pecorino and Pear Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh fava beans, shelled; 1 fennel bulb; 6 1/2 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 1/2 lemon; 3 tablespoons toasted pine nuts; Coarse sea salt; 4 small sprigs tarragon

Servings: persons

2 pounds fresh fava beans, shelled
1 fennel bulb
6 1/2 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 1/2 lemon
3 tablespoons toasted pine nuts
Coarse sea salt
4 small sprigs tarragon

1
Place fava beans in a saucepan, cover with water and simmer 3 minutes.
2
Drain, allow to cool and peel outer skins.
3
Trim fennel bulb, quarter and remove core.
4
Slice paper-thin on a mandoline.
5
Place in a bowl with fava beans.
6
Finely grate 1/2 ounce cheese.
7
Cut the rest in paper-thin slices and set aside.
8
Combine vinegar and oil in a small bowl, stir in grated cheese and pour over fennel and favas.
9
Toss.
10
Set aside.
11
Cut pears in half vertically.
12
Remove cores.
13
Slice paper-thin, vertically.
14
Place in another bowl and toss with lemon juice.
15
To assemble, divide fennel and fava beans among four salad plates.
16
On top, make three alternating layers of pecorino and pear slices, ending with pears.
17
Scatter pine nuts, sprinkle with sea salt and garnish each plate with a sprig of tarragon.
18
Serve.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds fresh fava beans, shelled, 1 fennel bulb, 6 1/2 ounces aged Italian pecorino, 4 tablespoons pear vinegar or balsamic vinegar, and more.

Yes, Pecorino and Pear Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pecorino and Pear Salad

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