Advertisement

Grilled romaine with fava beans and pecorino

Time 45 minutes
Yields Serves 4
Grilled romaine with fava beans and pecorino
(Los Angeles Times)
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.

From Times test kitchen director Donna Deane.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
Donna Deane
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.