Crunchy Fava-Bean Salad With Frisee, Peppers and Pecorino

• 4 pounds fresh fava beans, shelled
• 1/2 cup extra-virgin olive oil
• 1 1/4 cups sliced celery
• 1 1/2 cups leek rounds, white and light green parts only, washed well
• 1 yellow bell pepper, sliced into 1/4-inch-wide strips
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon minced garlic
• 4 cups frisee, washed and dried
• 1/4 cup finely grated pecorino cheese

1. Bring a medium pot of lightly salted water to a boil and add the beans.
2. Cook for 3 to 4 minutes, until tender but not mushy.
3. Refresh the beans in ice water.
4. Drain and peel the beans.
5. You will have about 2 cups.
6. Heat 2 tablespoons of the olive oil in a medium skillet.
7. Over high heat, cook the celery and leeks for 3 to 4 minutes, stirring occasionally; the vegetables should retain some crispness.
8. Add the yellow pepper and cook 1 to 2 minutes more.
9. Add the fava beans, 1/2 teaspoon salt and black pepper to taste.
10. Remove from the heat and set aside to cool.
11. To make the vinaigrette, place the lemon juice, lemon zest, remaining salt, fresh black pepper, garlic and remaining olive oil in a jar.
12. Close the lid tightly and shake vigorously to combine.
13. To assemble the salad, pour the vinaigrette into a large bowl.
14. Add the cooked vegetables, frisee and pecorino and toss lightly to coat evenly.
15. Adjust the seasoning if necessary and serve immediately.

fava beans, extravirgin olive oil, celery, leek rounds, yellow bell pepper, kosher salt, freshly ground black pepper, lemon juice, lemon zest, garlic, pecorino cheese

Taken from cooking.nytimes.com/recipes/4953 (may not work)