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Tre Stelle® Bocconcini, Reggiano and Fava Bean Salad

Peeling the blanched fava beans may take time but their nutty taste and buttery texture are a perfect ingredient for this light summery salad.

Prep Time:
15 minutes
Ready In:
30 minutes or less
Serves:
Makes 4 servings.
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Ingredients:

300 g frozen fava beans (broad lima beans) 100 g baby romaine leaves or any young salad greens ¼ cup | 50 mL Tre Stelle Reggiano Cheese, coarsely grated 1 tub | 200 g Tre Stelle Bocconcini, cut into ¼ slices Dressing 2 cloves garlic, minced 2 tbsp | 30 mL freshly squeezed lemon juice 2 tbsp | 30 mL flat leaf parsley, finely chopped ¼ cup | 50 mL olive oil salt and pepper to taste

Instructions:

In a large saucepan of salted water, blanche the beans for no more than 2 minutes; plunge into cold water and drain. Gently shell to remove the tough skins; set aside. Dressing: In a medium bowl or salad shaker; combine the garlic, lemon juice, olive oil, parsley and salt and pepper; set aside. Arrange the salad greens, beans, Reggiano and Mozzarella on plates and serve with the dressing.

Other recipes for:

vegetarian salad parmigiano reggiano Spring Salad

Created by: Tre Stelle® Kitchen

Cheese: Parmigiano Reggiano

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