Fava Bean and Gem Lettuce Salad With Arugula Pesto and Favanade | Oregonian Recipes

Ingredients

• 2-3/4 cups loosely packed arugula
• 3 tablespoons coarsely chopped toasted hazelnuts
• 2 tablespoons grated Pecorino Romano, Grana Padano, or similar hard grating cheese
• 1 small garlic clove, smashed
• 2 teaspoons finely chopped lemon zest
• 3/4 cup canola oil
• Kosher salt and freshly ground black pepper
• 1 pound fava beans, peeled (see note)
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons finely chopped shallot
• 1 teaspoon finely minced garlic
• 1 cup ricotta cheese
• 1-1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes
• 4 to 6 heads gem lettuce or lettuce hearts, depending on size
• 2 (1/2-inch-thick) slices open-crumb bread, such as ciabatta, toasted
• 1 cup blanched, peeled fava beans (from about 1 pound)
• 1/4 cup Arugula Pesto
• 2 tablespoons freshly squeezed lemon juice
• Flaky sea salt
• 1/2 cup Favanade
• Pecorino Romano, or other favorite hard grating cheese