YIELD: serves 6 6 each Belgian endives 2 1/2 cups fava beans, poached and peeled 6-8 oz. extra virgin olive oil juice and zest from 1 lemon salt and pepper to taste Remove the fava beans from the pods and poach very briefly in a large pot of salted water; put in ice water immediately to retain all the color. When cool, remove the beans from the tough outer skin and place in a bowl. Remove 24 spears from the endive and set aside. Slice remaining endive and add to the fava beans. Toss with ...

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