Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives

Name: Endive Salad with Meyer Lemon, Fava Beans, and Oil-Cured Olives
Ingredients: 1 Meyer lemon; 5 Belgian endives, cores removed, separated into spears; Meyer lemon cream (recipe follows); 3/4 cup shucked fava beans; 1/4 cup thinly sliced shallots; 1/3 cup oil-cured black olives, pitted and thinly sliced lengthwise; 2 tablespoons flat-leaf parsley leaves; 1 tablespoon 1/2-inch-snipped chives; Kosher salt and freshly ground black pepper; 2 tablespoons finely diced shallot; 1/4 cup Meyer lemon juice; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup plus 1 tablespoon heavy cream; Kosher salt and freshly ground black pepper

January 24, 2012

Certain foods taste better when you eat them with your hands, like barbecued ribs and corn on the cob. This salad is the perfect way to indulge that primal urge. Use the endive leaves as scoops to gather up some olive shards, a fava bean or two, and a slice of lemon. The crisp spears explode with flavor, and before you’ve finished the first your hand will be reaching for another. Hand out forks if you must, and make sure to tell your friends that the Meyer lemon slices are for eating. They’re sweet and delicious, peel and all. Slice the olives thinly, so their intense taste doesn’t overwhelm the other ingredients. As for the dressing, gently stir (don’t whisk) in the cream to incorporate it without whipping it.

Recipe notes

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