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Endive and Fava Salad Tartines with Herbed Ricotta
Recipe

16 INGREDIENTS • 7 STEPS • 15MINS

Endive and Fava Salad Tartines with Herbed Ricotta

4.7
3 ratings
Each spring-filled bite of these Endive and Fava Salad Tartines with Herbed Ricotta will assure you that you can endure a few more weeks of winter. This is the tartine to make when you’ve had your fill of comfort foods and you long for something fresh and bright.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Each spring-filled bite of these Endive and Fava Salad Tartines with Herbed Ricotta will assure you that you can endure a few more weeks of winter. This is the tartine to make when you’ve had your fill of comfort foods and you long for something fresh and bright.
15MINS
Total Time
$2.48
Cost Per Serving
Ingredients
Servings
6
US / Metric
Shallot
2 Tbsp
Minced Shallots
Kosher Salt
to taste
White Balsamic Vinegar
2 Tbsp
White Balsamic Vinegar
Fava Beans
3 cups
Fava Beans
or Heaping 1/2 cup Shelled Edamame
Ice
to taste
Ice
mixed with water for an ice bath
Endive
2 heads
(3 oz)
Endives, julienned
Scallion
1 bunch
Scallion, thinly sliced
white and green parts, about 2 Tbsp, 2 scallions per 6 servings
Radish
1 bunch
Radish, thinly sliced
6 radishes per 6 servings
Extra-Virgin Olive Oil
1/3 cup
Extra-Virgin Olive Oil
Ricotta Cheese
1 cup
Ricotta Cheese
Fresh Herbs
1/2 cup
Chopped Fresh Herbs
I used dill, chives, and fresh parsley
Lemon
1
Lemon, zested
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Peasant Bread
6 slices
Peasant Bread
3/4-inch thick
Nutrition Per Serving
VIEW ALL
Calories
573
Fat
18.2 g
Protein
28.5 g
Carbs
78.8 g
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Endive and Fava Salad Tartines with Herbed Ricotta
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
In a small bowl, season the Shallots (2 Tbsp) with Kosher Salt (to taste) and Granulated Sugar (1 pinch). Cover with White Balsamic Vinegar (2 Tbsp) and let sit for 10 minutes.
step 2
Meanwhile, bring a large pot of water to a boil over high heat. Shell the Fava Beans (3 cups) then drop them in the water and cook for 1 minute.
step 3
Drain and plunge them into an Ice (to taste) bath. Peel the favas and set them aside. In a large bowl combine the Endives (2 heads), Scallion (1 bunch), Radish (1 bunch), and fava beans. Whisk Extra-Virgin Olive Oil (1/3 cup) into the vinegar mixture, pour it over the vegetables and toss to coat. Taste and adjust the seasoning with salt, as needed. Add Fresh Basil Leaf (1/2 cup).
step 4
In a small bowl, stir together the Ricotta Cheese (1 cup), Fresh Herbs (1/2 cup) and zest of the Lemon (1). Season with Freshly Ground Black Pepper (to taste).
step 5
Preheat the broiler to high. Arrange the Peasant Bread (6 slices) on a sheet pan and drizzle with oil. Turn the slices over and drizzle with more oil. Transfer to the oven and broil for about 2 minutes, until golden, keeping an eye on them to prevent burning.
step 6
Flip and broil the other side until golden, 1-2 minutes more. Transfer the bread to a serving board or platter.
step 7
Spread each slice of bread with ricotta and mound the endive salad on top. Serve immediately.
step 7 Spread each slice of bread with ricotta and mound the endive salad on top. Serve immediately.
Tags
view more tags
Beans & Legumes
Appetizers
Brunch
Lunch
Shellfish-Free
Dinner
French
Vegetarian
Quick & Easy
Mother's Day
Spring
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