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Vic Rallo's fava bean and prosciutto salad recipe

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Ready to move beyond the usual prosciutto-and-melon antipasto routine? Try Vic Rallo's recipe here, which combines the verdant flavor of fresh fava beans with sweet heirloom tomatoes, pleasantly salty pecorino, tangy red-wine vinegar, and delicate prosciutto. Served with some crusty bread, it's a fantastic first course to the perfect Italian meal.

Looking for a side dish to pair with a pasta or main course? Check out Rallo's classic roasted broccoli rabe, delicious and simple to prepare.


  • 1 c fresh fava beans
  • 1 c chopped heirloom tomatoes
  • 1/2 c shaved Pecorino Romano
  • 1/4 c olive oil
  • 2 T red-wine vinegar
  • Salt and pepper, to taste
  • 4 oz prosciutto, sliced
  • Crusty bread, for serving


1. In a medium-sized bowl, combine the fava beans, tomatoes, cheese, olive oil, and vinegar. Season with salt and pepper, to taste, and toss together.

2. Place slices of prosciutto in rosettes around a plate. Put the fava bean mixture in the center and serve with some crusty bread.



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