Fava bean and gem lettuce salad with arugula pesto and favanade [Scott Dolich, Park Kitchen & The Bent Brick] from Portland Farmers Market Cookbook: 100 Seasonal Recipes and Stories that Celebrate Local Food and People (page 25) by Ellen Jackson
- dried red pepper flakes
-
whole milk
- Show all ingredients...
- Serves : 4-6
-
EYB Comments
Can substitute store-bought ricotta for the book's "Homemade ricotta cheese," any hard grating cheese for pecorino Romano, and lettuce hearts for gem lettuce.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.