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Ingredients

Serves 8

• FOR THE SALAD
• 2 lemons
• 3 medium artichokes
• 3 cups whole milk
• 5 cups water, plus more for bowl and pan
• 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
• 2 cups dry white wine
• 2 pounds fresh fava bean pods, shelled (about 2 cups)
• 1/2 cup fresh mint
• 3 ounces ricotta salata cheese, crumbled (3/4 cup)
• FOR THE DRESSING
• 1/3 cup low-fat buttermilk
• 1/3 cup extra-virgin olive oil
• 1 scallion, green part only
• 3 tablespoons fresh lemon juice (from 2 lemons)
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

Description

Ricotta Salata (igourmet.com) Is An Aged Salted Ricotta Cheese. You Can Substitute Another Salted, Crumbly Cheese, Such As Feta.

Martha Stewart