Summer Green Antipasto
Ricotta salata is a dry cheese available in Italian markets. If you can't find it, try pecorino or feta instead.
- 2 pounds unshelled fava beans (about 24 pods)
- 1 lemon
- 6 inner stalks celery, plus hearts, peeled and cut into 4-by-1/2-inch sticks
- 2 sprigs flat-leaf parsley, coarsely chopped, plus 2 more sprigs for garnish
- 8 ounces ricotta salata, sliced 1/2 inch thick
- 2 heads Belgian endive, leaves separated
- 1/2 cup picholine or other green olives (about 3 ounces)
Split fava-bean pods lengthwise with your fingers and remove beans. Bring a small saucepan of water to a boil and add beans. Cook for 10 seconds, drain, and plunge immediately into a bowl of ice water. Drain; peel one end of each bean and squeeze gently to pop bean from skin. Discard skins. Set beans aside.
Cut lemon in half and squeeze over celery. Sprinkle with chopped parsley. Arrange beans, celery, cheese, endive leaves, and olives on a serving platter and garnish with parsley sprigs.