Fava beans with preserved lemon ricotta from Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen (page 171) by Justine Doiron

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Notes about this recipe

  • shelbstirr on June 18, 2025

    This was REALLY good. I skipped the arugula and piled everything onto a pita. Used basil and dill for the herbs because that’s what I had.

  • tarae1204 on February 08, 2025

    Excellent, filling salad with a variety of flavors and textures: sweet creamy ricotta, bitter crunchy arugula and radishes, fresh herbs and funky preserved lemon and anchovy notes. I tripled the amount of arugula called for to make it more of a leafy green salad.

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