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Recipe: 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.

Each serving: 271 calories; 12 grams protein; 22 grams carbohydrates; 1 gram fiber; 18 grams fat; 4 grams saturated fat; 7 mg. cholesterol; 226 mg. sodium.

Copyright © 2015, Los Angeles Times
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