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In a small bowl, season the
Shallots (2 Tbsp)
Kosher Salt (to taste)
Granulated Sugar (1 pinch)
. Cover with
White Balsamic Vinegar (2 Tbsp)
and let sit for 10 minutes.
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.
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)
Scallions (1 bunch)
Radishes (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 Leaves (1/2 cup)
In a small bowl, stir together the
Ricotta Cheese (1 cup)
Fresh Herbs (1/2 cup)
and zest of the
. Season with
Freshly Ground Black Pepper (to taste)
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.
Flip and broil the other side until golden, 1-2 minutes more. Transfer the bread to a serving board or platter.
Spread each slice of bread with ricotta and mound the endive salad on top. Serve immediately.
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