You don't need to be Dave Brubeck to Take 5.
In Take 5 Ingredients (2011, Kyle Books USA) chef and restaurateur James Tanner offers 95 dishes that take just 5 elements to create.
Nothing fussy with this great tome. Photos by Anders Schonnemann had a homey, rustic feel to it.
Today I serve you James Tanner Fava bean, Mint & Pecorino Salad recipe as a teaser for a detailed article or interview to follow.
Shell the beans and get that dish going
Here's a recipe that speaks of warmer days:
Fava bean, Mint & Pecorino Salad
Fresh sweet fava beans and salty pecorino—great to nibble on a warm summer’s night.
Serves 4
Ingredients:
3 1/2lb fava beans in their shells
or 1lb frozen fava beans
zest and juice of 1 lemon
small bunch fresh mint
leaves, chopped
31/2oz pecorino (half grated and
half shaved using a peeler)
3 tablespoons extra virgin olive oil
crushed sea salt and freshly
ground black pepper
large handful arugula
Instructions:
Shell the fava beans if using fresh. Bring a large pan of salted water to a boil, add the beans, and cook for 3 to 5 minutes until tender but still have bite.
Drain, refresh in cold water, and peel off the skins.
Place the beans in a bowl. Add the lemon zest and juice, chopped mint, the grated pecorino, and olive oil. Stir together and season with crushed sea salt and freshly ground black pepper.
Place the arugula in a salad bowl and spoon over the dressed beans. Sprinkle with the pecorino shavings and drizzle with a little olive oil to serve.
(* Recipe copyright Kyle Books, reprinted courtesy of the Publisher, photo copyright Anders Schonnemann…Take 5 Ingredients was first published in the UK in 2010)