Fava Bean and Reggiano Salad

• 300 g frozen fava beans (broad lima beans)*
• 100 g baby romaine leaves
• any young salad
• greens
• 1/4 cup 50 mL Tre Stelle Reggiano Cheese, coarsely grated
• 1 tub 200 g Tre Stelle Bocconcini, cut into 1/4 slices
• Dressing
• 2 cloves garlic, minced
• 2 tbsp. 30 mL freshly squeezed lemon juice
• 2 tbsp. 30 mL flat leaf parsley, finely chopped
• 1/4 cup 50 mL olive oil
• salt and pepper to taste

1. In a large saucepan of salted water, blanche the beans for no more than 2 minutes; plunge into cold water and drain.
2. Gently shell to remove the tough skins; set aside.
3. Dressing: In a medium bowl or salad shaker; combine the garlic, lemon juice, olive oil, parsley and salt and pepper; set aside.
4. Arrange the salad greens, beans, Reggiano and Mozzarella on plates and serve with the dressing.
5. Makes 4 servings.
6. * Alternatively edamame (soya beans) or lima beans can be used instead of fava beans

frozen fava beans, baby romaine leaves, salad, greens, cheese, dressing, garlic, freshly squeezed lemon juice, flat leaf parsley, olive oil, salt

Taken from www.foodgeeks.com/recipes/22123 (may not work)