ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD
Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 16
Steps:
- Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
- Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
- Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
- Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
- Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.
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FariyAdi FariyAdi
[email protected]I love the addition of fava beans to this salad. They add a nice pop of color and flavor.
Haylee Murillo
[email protected]This salad is a great way to use up leftover asparagus and artichokes.
Omar Shoieb
[email protected]I made this salad for a picnic and it was a big hit. It's a great make-ahead dish and it travels well.
Nwome Emmanuel
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and it's also very filling.
Wadeeri Larki
[email protected]I love the simplicity of this salad. It's easy to make and it's always delicious.
Hassan Goldy
[email protected]This salad is the perfect way to celebrate the flavors of spring.
Mugisha Kenny
[email protected]I've made this salad a few times now and it's always a hit. It's a great way to use up all the fresh spring vegetables.
Hassnain Altaf
[email protected]This is my go-to salad recipe for spring and summer. It's light, refreshing, and always a crowd-pleaser.
Mina Kumal
[email protected]This salad is so easy to make and it's always a hit. I love that I can use whatever vegetables I have on hand.
Shinara Shinara
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Johnathan Hodge
[email protected]This salad is a great way to enjoy the flavors of spring.
Taslim Akter
[email protected]I love the addition of fava beans to this salad. They add a nice pop of color and flavor.
Sarah Felix
[email protected]This salad is a great way to use up leftover asparagus and artichokes.
Enell ROBINSON
[email protected]I made this salad for a picnic and it was a big hit. It's a great make-ahead dish and it travels well.
Elvis Hanyinde
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and it's also very filling.
Quentin Furlow
[email protected]I love the simplicity of this salad. It's easy to make and it's always delicious.
Nakigoye Immaculate
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. It's a great way to use up all the fresh spring vegetables.
Alex Mcelreath
[email protected]This salad was a hit at my last dinner party! The flavors of the asparagus, artichokes, and fava beans were perfectly balanced, and the dressing was light and tangy. I highly recommend this recipe.