Barbieri's Salad

Method

1. Blanch the fava beans: bring a pot of salted water to a boil, add 3-4 whole fava bean pods and cook for a few minutes until the beans are tender. Drain and let cool slightly.
2. Peel the fava beans: make a small incision in the skin of each bean and gently squeeze out the inner bean. Reserve the skins for a vegetable stock if desired.
3. Season the peeled fava beans with a pinch of salt, some black pepper and a drizzle of extra virgin olive oil. Set aside.
4. Prepare the crunchy cracked toppings: in a cold pan, add a generous amount of extra virgin olive oil, 1 clove of garlic (crushed), a handful of crushed crackers (or any dry bread), dried oregano, salt and pepper. Turn on the heat and toast until the crackers are golden and fragrant. Remove the garlic if desired.
5. Fry the capers: in the same pan (or a small one), add more olive oil. Drain salted capers (rinsed if needed) and fry them until crispy. Drain on paper towels.
6. Make the dressing: in a bowl, combine a spoonful of saffron honey, a splash of aged balsamic vinegar (lacrima), a pinch of turmeric, a pinch of paprika, the juice of half a lemon, a couple of drops of Tabasco, a splash of orange juice, and a pinch of salt. Whisk vigorously to emulsify. Optionally add a drop of soy sauce and warm the dressing slightly to caramelise.
7. Assemble the salad: on a large plate or in a bowl, arrange a bed of radicchio and chicory (cicoria). Add thinly sliced red Tropea onion (soak in sparkling water for 10 minutes if you prefer a milder taste), cherry tomatoes cut in half, the seasoned fava beans, the fried capers, and the crunchy cracker mixture.
8. Drizzle generously with the saffron-honey dressing. Toss gently to combine, or leave arranged as a composed salad. Serve immediately.