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 ...
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