About 45 minutes
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
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.