Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.
From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City)
posted by Bud Cloyd