Step 1

For the toum:

Step 2

Halve the garlic cloves length wise and use a small, sharp knife to remove and discard the inner part (some will look green or similar to a white twig).

Step 3

Transfer the cored-out garlic cloves to a food processor along with 1/4 teaspoon of salt and 2 tablespoons of the oil. Blitz until very smooth and aerated, about 3 minutes, stopping to scrape down the bowl a couple times.

Step 4

With the machine still running, very slowly drizzle in about 1/4 cup of the remaining oil, followed by 1 tablespoon of lemon juice. Continue in this way, alternating between oil and lemon juice and ending with the oil. Do this very slowly and steadily; you don't want the toum to split at all. You should be left with a white, fluffy and homogenized mixture. Transfer to a sterilized, sealed jar and store refrigerated for up to 4 weeks.

Step 5

For the salad:

Step 6

Use a small, sharp knife to peel and segment the lemon. Roughly chop the segments into 3 to 4 pieces and put them into a large bowl, then squeeze what's left of the membrane into the bowl (you want about 1½ teaspoons of juice).

Step 7

Add the fava beans, lettuce, herbs, 2 tablespoons olive oil, 1/4 teaspoon salt and a good grind of pepper to the bowl of lemon and toss everything together well.

Step 8

Mix together the toum and yogurt and spread out on a large platter. Top with the salad, slightly to one side. Drizzle all over with the remaining 1 tablespoon of olive oil and serve.

Step 9

Reprinted from Ottolenghi Test Kitchen: Shelf Love. Copyright© 2021 by Yotam Ottolenghi. Photographs copyright © 2021 Elena Heatherwick. Published by Clarkson Potter, an imprint of Random House.