Title: Summer green antipasto - martha stewart livin
 Categories: Salads, Soup/stews
      Yield: 4 Servings
 
      2 lb 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 oz Ricotta salata, sliced 1/
           -2 inch thick*
      2    Heads Belgian endive, leaves
           -separated
    1/2 c  Picholine or other green
           -olives (about 3 oz)
 
  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
  can't find it, try percorino or feta instead.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl