Ingredients
1 cup fresh shelled fava beans
2 large portobello mushrooms
1 cup coarsely chopped celery and leaves, plus a few ribs from the heart, thinly sliced on an angle
½ onion, thinly sliced
1 fennel bulb, cored and very thinly sliced or sliced on a mandoline
1 cup fresh flat-leaf parsley,
1 lemon, juiced
1 romaine heart, chopped
⅓ cup EVOO
Crushed red pepper or coarsely ground black pepper
1 cup shaved Parmigiano-Reggiano or pecorino
3 cups pulled or chopped rotisserie chicken
¾ cup coarsely chopped walnuts or toasted hazelnuts, or 1/2 cup toasted pine nuts
Whole grain or peasant bread, toasted, for serving (optional)
Preparation
Step 1
Bring a medium pot of water to a boil. Prepare an ice bath.
Step 2
Add the favas to the boiling water. Boil for 5 minutes, then drain and transfer the favas to the ice bath. Drain and peel the favas.
Step 3
Using the tip of a spoon, gently scrape out the gills on the underside of the mushrooms. Wipe the tops of the mushrooms with a damp towel, then thinly slice. Transfer mushrooms to a large bowl, then toss with the celery, onion, fennel, parsley, and lemon juice. Season the salad with salt and let stand for 10 minutes.
Step 4
Add the romaine and favas to the salad. Toss with the EVOO and season with the crushed red pepper. Gently toss in the cheese. Arrange the salad on a platter or plates. Top with the chicken and the nuts and serve with the bread, if using.
