My first encounter with a salad similar to this one was at West Village restaurant, Via Carota. I was surprised by the simplicity of it all, yet how flavorful and bright it managed to be. Escarole typically starts popping up at the farmers market in early summer. Aside from white bean and escarole soup, this hearty green typically does not get much of a shining role. For those of you not familiar with this vegetable, escarole is slightly bitter and substantial and looks like lettuce with curly leaves. The dense quality makes it a fantastic addition to soups and stews. In the summer months, when hearty and hot soups are a mere memory, escarole can serve as the leading component in fortifying and filling entrée-sized salads.
To bulk up these greens, seasonal fava beans and toasted fregola (a pasta-like grain from Sardinia similar to Israeli couscous) are tossed together with lemony garlic anchovy dressing. The pièce de résistance comes from a hearty crumble of salty pecorino cheese. Not only is this salad delicious and nutritious, but it’s a great way to eat your greens all summer long.
escarole and fava bean salad
serves 4-6
ingredients
3 flat anchovy fillets
1 garlic clove, minced
1/4 cup lemon juice
pinch of chili flakes
1/2 cup extra virgin olive oil
salt and pepper
1/2 cup dried fregola (or pearled couscous)
1 head of escarole, leaves torn
1lb fava beans, shelled (or frozen)
1/3 cup crumbled pecorino
optional handful of quick pickled onions
method
In a blender, pulse anchovies, garlic, chili flakes, and lemon juice. With motor running add oil in a stream until dressing is emulsified. Season with salt and pepper.
In a pot of boiling water, blanch the fava beans until barely tender, about 2 minutes. Using a slotted spoon, remove beans, place in an ice bath, drain, and peel the beans.
In the same pot you cooked the beans, add the fregola and cook for 8-12 minutes or until tender. Drain.
Place dressing in the base of a large serving bowl. Add the escarole leaves, fregola, fava beans, and pickled onions. Gently toss to combine. Top with pecorino.
