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Early Summer Salad

Baby Greens, Fava Beans, Capocollo and Pecorino Toscano


  • 4 1-inch slices rustic white bread
  • 1/2 cup freshly shucked fava beans
  • 4 cups baby salad greens, washed and patted dry
  • 1 green onion, trimmed and cut thinly on a bias
  • extra virgin olive oil
  • sea salt
  • freshly cracked black pepper
  • 8 chives
  • 12 paper-thin slices Capocollo
  • 2 ounces Pecorino Toscano cheese


  1. Preheat oven to 450º F. Cut round croutons from the bread slices using a 3-inch circle cutter. Then cut the center out of each round using a 1 1/2-inch circle cutter.
  2. Brush lightly with olive oil and toast on a baking sheet in the oven for 3 to 5 minutes, until lightly crispy. Remove and cool.
  3. Place the fava beans in a small bowl and the baby salad greens and green onion in a separate bowl. Season both to taste with extra virgin olive oil, salt and pepper.
  4. Plate the croutons and place small “bouquets” of seasoned baby greens in the center of each.
  5. Garnish with chives, Capocollo and thin slices of Pecorino Toscano. Scatter the seasoned fresh fava beans around the plate and serve.

Hudson Valley Restaurant Week is back this April 8-21!