Advertisement

Dinner tonight! Grilled romaine with fava beans and pecorino

Share

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

It is a simple salad of fresh fava beans and cubed pecorino Romano cheese tossed with a little fruity olive oil, bright lemon juice and chopped parsley. Serve the salad over grilled romaine brushed with garlic olive oil and it makes a perfectly simple dinner in less than an hour.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

Advertisement

ALSO:

Mac ‘n’ cheese recipes galore!

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

-- Noelle Carter
You can find me on Facebook, Google+ and Twitter

/ Los Angeles Times

Advertisement

Grilled romaine with fava beans and pecorino

Total time: About 45 minutes

Servings: 4

Note: From former 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.

Advertisement