Summer Green Antipasto
Ricotta salata is a dry cheese available in Italian markets. If you can't find it, try pecorino or feta instead.
Martha Stewart Living, August 1994
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.