Salad of Artichoke and Fava Beans with Arugula and Ricotta Dura

From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings.

4 fennel bulbs
6 baby artichokes, trimmed
3 shallots, peeled
2 cups fava beans, blanched and shucked
6 red radishes
1⁄2 cup each, picked and torn basil, mint and parsley
1 bunch arugula, washed and trimmed
1 lb. ricotta dura or ricotta salata
1⁄2 cup toasted bread crumbs

Vinaigrette:
1⁄2 tsp. Dijon mustard
1 Tbsp. chopped shallot
1 Tbsp. chop

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