From: Chef Dan Barber, Blue Hill at Stone Barns, Pocantico Hills, New York. Yield: 8 servings. 2 cups asparagus tips, blanched 1 cup fava beans, blanched 3/4 cup pistachios, shelled 4 cups mixed baby lettuce as needed, lemon vinaigrette (recipe follows) to taste, salt and pepper LEMON VINAIGRETTE: 1/4 cup lemon juice 1/8 cup water 3 Tbsp. lemon oil (recipe follows) 3/4 tsp. honey 3/4 tsp. onion purèe 3/4 tsp. sherry vinegar LEMON OIL: 1 qt. canola oil 4 pc. lemon zest 1/4 bunch lemon ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.