Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

Chef Jody Williams's antipasto at Giorgione is a fun cross between a bean side dish and a salad.  More Terrific Salads

How to Make It

Step 1    

In a medium saucepan of boiling water, blanch the fava beans until barely tender, about 2 minutes. Drain and let cool slightly, then peel the beans.

Step 2    

In a medium bowl, combine the olive oil, lemon juice, garlic and crushed red pepper and season with salt and black pepper. Add the favas, escarole and mint and toss. Sprinkle with the Pecorino Romano, toss again and serve.

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