Rich Salad with Borlotti Beans, Pecorino and White Peach with Marjoram

Servings: 4
Prep time: 15
Cooking time: 15
  • - 200 g of fresh beans
  • - 1 head of lettuce
  • - 120 g of cheese
  • - 1 white peach
  • - 2 bay leaves
  • - 2 sprigs of savory
  • - 1 bunch of marjoram
  • - 1 lemon, juice
  • - Extra virgin olive oil
  • - salt
  • - pepper
  1. Put the beans in a pressure cooker with 130 ml of water, add the bay leaves tied together with sprigs of savory. Since the whistle cook the beans on low heat for 15 minutes. Drain and toss with warm once a tablespoon of oil.
  2. Peel the peach and cut into cubes or thin slices, basting once with half the lemon juice.
  3. Browse marjoram, quickly chop and mix in 3 tablespoons of olive oil. Dissolve a pinch of salt in the remaining lemon juice, add the oil with marjoram and mix everything.
  4. Slice the lettuce and roll it out into thin plates or bowls. Stir beans and fish and place them on the salad, add the seasoning marjoram, pepper to taste and finish with pecorino reduced to small scales.