A fresh look at Italian salads

betty.hallock@latimes.com

donna.deane@latimes.com

--

Grilled romaine with fava beans and pecorino

Total time: About 45 minutes

Servings: 4

Note: From Times test kitchen director Donna Deane

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

1. Bring 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.

2. In 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.

3. In 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.

4. Place 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.

Farro salad

Total time: About 1 hour

Servings: 4 to 6

Note: From Fraîche chef-owner Jason Travi. To blanch the peas, place them in boiling water until just tender, about 1 minute, then immediately place them in an ice bath and drain.

1 1/4 cups uncooked farro

1 bay leaf and sprig of thyme tied together with kitchen string

Salt

1 small red pepper

1/2 cup shelled English peas, blanched

2 tablespoons mixed chopped tarragon, basil, mint and parsley

1 1/2 teaspoons lemon juice

1 tablespoon olive oil

4 to 6 tablespoons grated fresh pecorino cheese or ricotta salata

1. Wash and drain the farro. In a medium saucepan, cover the farro with 4 cups cold water, then add the sachet of bay leaf and thyme. Bring to a boil. Reduce the heat and simmer. Season with one-half teaspoon salt. Cook until the farro is tender, about 25 to 30 minutes, then drain. Let cool. You should have about 3 cups cooked farro.

2. While the farro is cooking, roast the red pepper on a rack over a gas burner over high heat, turning until all sides are blackened, about 10 minutes. Let the pepper stand in a covered bowl until cool, then peel and seed. Cut into medium dice. You will need 6 tablespoons diced pepper. Leftover pepper can be reserved for another use.

3. In a medium bowl, toss together the farro, roasted pepper, the peas and the mixed herbs. Add the lemon juice and olive oil and toss. Add three-fourths teaspoon salt, or to taste.

4. Let the salad stand 10 minutes for the flavors to blend. Divide equally onto four to six plates and sprinkle with the freshly grated pecorino cheese or ricotta salata.

Romano beans sautéed with oregano

Total time: About 45 minutes

Servings: 4

Note: From Donna Deane. This dish was inspired by a recipe from “Chez Panisse Vegetables.” Romano beans can be special ordered at Whole Foods stores, or substitute Italian flat beans available at farmers markets (cut the flat beans in half crosswise as they are usually long).

1 pound Romano beans

3 tablespoons olive oil, divided

2 tablespoons minced shallots

2 cloves garlic, minced

1/4 cup loosely packed fresh oregano leaves

3/4 teaspoon salt

Freshly ground black pepper

1/2 cup cherry or grape tomatoes

1/2 teaspoon balsamic vinegar

1. Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

2. In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

3. Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

4. Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.