Midday Fix: Rashied Davis and Chef Tony Priolo make a spring fava bean salad and share details on Chef Bowl 2018

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Former Chicago Bear Rashied Davis

Chef Tony Priolo


Chef Bowl 2018

Sunday, April 15

2 p.m. – 5 p.m.

Kings Dining & Entertainment

1500 N Clybourn Ave., Chicago, IL


For more information & tickets:


Tony's restaurants:





Insalata Di Fava

Fava bean salad

Serves 2


8          ounces             Fava beans(boiled, Iced and peeled)

3          ounces             Pecorino Toscana(diced)

2          ounces             Olive oil-extra virgin

1          pinch               Sea salt

Black pepper to taste


In a mixing bowl, add all the ingredients and mix well.  Season with sea salt and fresh crushed black pepper and serve.  You can also add a bed of arugula or greens under the fava and cheese mixture.

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