In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
For this dish, use fresh young favas with thin, tender skins that don't need peeling.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
White truffles transform any vegetable or salad into a culinary experience.