1. Split fava-bean pods lengthwise with your fingers and remove beans. Bring a small saucepan of water to a boil and add beans. Cook for 10 seconds, drain, and plunge immediately into a bowl of ice water. Drain; peel one end of each bean and squeeze gently to pop bean from skin. Discard skins. Set beans aside. 2. Cut lemon in half and squeeze over celery. Sprinkle with chopped parsley. Arrange beans, celery, cheese, endive leaves, and olives on a serving platter and garnish with parsley sprigs. *Ricotta salata is a dry cheese available in Italian markets. If you cant find it, try percorino or feta instead. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Posted to MM-Recipes Digest V4 #037 by John Merkel
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 57.5mg||2 %|
|Potassium 792.1mg||21 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 41.6g|
|Protein 18.3g||26 %|
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Calories per serving: 205
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