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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Former Chicago Bear Rashied Davis

Chef Tony Priolo

Event:

Chef Bowl 2018

Sunday, April 15

2 p.m. – 5 p.m.

Kings Dining & Entertainment

1500 N Clybourn Ave., Chicago, IL

https://www.kings-de.com/

For more information & tickets:

www.SaturdayPlace.org

Tony's restaurants:

https://www.piccolosognorestaurant.com/

http://nonninachicago.com/

https://www.maillardtavern.com/

Recipe:

Insalata Di Fava

Fava bean salad

Serves 2

Ingredients:

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

Method:

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.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.