Fava Bean Dip

Soak the yellow split peas overnight in a large bowl of cold water; cover and refrigerate, then drain the next day.

Place the drained peas in a heavy‑bottomed pot, add 250 ml cold water and 250 ml olive oil, and bring to a gentle simmer over low heat.

Stir in the diced onion, bay leaves, salt, pepper, and lemon juice, adjusting the lemon to taste.

Simmer gently, uncovered, for about 90 minutes, or until the peas are completely soft, skimming any foam that rises to the surface.

Remove the pot from heat; discard the bay leaves.

Transfer the cooked mixture to a blender, blend until completely smooth, then pass the purée through a fine chinois or sieve to achieve a velvety texture.

Taste the dip and finish with additional salt and lemon juice if needed; keep the dip warm or let it come to room temperature.

For the garnish, slice a handful of fresh red onion thinly and sprinkle the slices over the dip together with the capers.

Prepare the crudité vegetables: julienne the remaining red onion, clean and trim the radishes, endive, datterini tomatoes, baby carrots, and Castel Franco lettuce.

Arrange the vegetables on a flat tray, cover, and refrigerate until ready to serve.

Serve the warm or room‑temperature dip alongside the chilled vegetable platter for dipping.