RH Staff

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 thyme
1/4 stick lemongrass

For salad: Toss together asparagus, fava beans and pistachios. Add to lettuce and dress with lemon vinaigrette. Season to taste.

For vinaigrette: Place all ingredients in a pot and warm gently. Infuse overnight and strain