This salad is an evolution of the classic fava bean and pecorino salad. We start by charring snap peas in a cast iron skillet which we season lightly with salt. Once the peas begin to sweat on top, we remove them from the pand and put them into a bowl. We dress the hot peas with a whey vinaigrette and then fold in watercress leaves and stems. The finished salad is topped with shaved aged cheddar cheese.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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