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RECIPE
16 INGREDIENTS7 STEPS15MIN

Endive and Fava Salad Tartines with Herbed Ricotta

4.7
3 Ratings
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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.
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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.

15MIN

Total Time
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
Minced  Shallots
to taste
2 Tbsp
White Balsamic Vinegar
3 cups
Fava Beans
or Heaping 1/2 cup Shelled Edamame
to taste
Ice
mixed with water for an ice bath
2 heads
(3 oz)
Endives , julienned
2
Scallions , thinly sliced
white and green parts, about 2 Tbsp
6
Radishes , thinly sliced
1/3 cup
Extra-Virgin Olive Oil
1 cup
Ricotta Cheese
1/2 cup
Chopped  Fresh Herbs
I used dill, chives, and fresh parsley
1
Lemon , zested
to taste
Freshly Ground Black Pepper
6 slices
Peasant Bread
3/4-inch thick
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Nutrition Per Serving
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CALORIES
564
FAT
18.2 g
PROTEIN
28.0 g
CARBS
77.0 g

Directions

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Step 1
In a small bowl, season the Shallot (2 tablespoon) with Kosher Salt (to taste) and Granulated Sugar (1 pinch). Cover with White Balsamic Vinegar (2 tablespoon) 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 (1 pound) 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 aside. In a large bowl combine the Endive (2 head), Scallion (2), Radish (6), 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 slice) 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.

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Nutrition Per Serving
Calories
564
% Daily Value*
Fat
18.2 g
23%
Saturated Fat
4.5 g
22%
Trans Fat
0.1 g
--
Cholesterol
19.6 mg
7%
Carbohydrates
77.0 g
28%
Fiber
21.9 g
78%
Sugars
7.4 g
--
Protein
28.0 g
56%
Sodium
333.1 mg
14%
Vitamin D
0.1 µg
0%
Calcium
191.5 mg
15%
Iron
6.1 mg
34%
Potassium
1075.1 mg
23%
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