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 ...
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