From: Executive Chef Robbie Lewis, Bacar, San Francisco. Yield: 6 servings. 4 fennel bulbs 6 baby artichokes, trimmed 3 shallots, peeled 2 cups fava beans, blanched and shucked 6 red radishes 1⁄2 cup each, picked and torn basil, mint and parsley 1 bunch arugula, washed and trimmed 1 lb. ricotta dura or ricotta salata 1⁄2 cup toasted bread crumbs Vinaigrette: 1⁄2 tsp. Dijon mustard 1 Tbsp. chopped shallot 1 Tbsp. chopped garlic 2 Tbsp. brined green peppercorns (coarsely chopped) 1⁄4 cup ...
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.