Fava Bean and Reggiano Salad



4 servings



300 g frozen fava beans (broad lima beans)*
100 g baby romaine leaves or
any young salad
1/4 cup 50 mL Tre Stelle Reggiano Cheese, coarsely grated
1 tub 200 g Tre Stelle Bocconcini, cut into 1/4 slices
2 cloves garlic, minced
2 tbsp. 30 mL freshly squeezed lemon juice
2 tbsp. 30 mL flat leaf parsley, finely chopped
1/4 cup 50 mL olive oil
salt and pepper to taste


In a large saucepan of salted water, blanche the beans for no more than 2 minutes; plunge into cold water and drain. Gently shell to remove the tough skins; set aside.

Dressing: In a medium bowl or salad shaker; combine the garlic, lemon juice, olive oil, parsley and salt and pepper; set aside.

Arrange the salad greens, beans, Reggiano and Mozzarella on plates and serve with the dressing.

Makes 4 servings.

* Alternatively edamame (soya beans) or lima beans can be used instead of fava beans

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