Summer Green Antipasto
Ingredients
- 2 pounds unshelled fava beans (about 24 pods)
- 1 lemon
- 6 inner stalks celery, plus hearts, peeled and cut into 4-by-1/2-inch sticks
- 2 sprigs flat-leaf parsley, coarsely chopped, plus 2 more sprigs for garnish
- 8 ounces ricotta salata, sliced 1/2 inch thick
- 2 heads Belgian endive, leaves separated
- 1/2 cup picholine or other green olives (about 3 ounces)
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