• 2 cups shelled fresh (or frozen, thawed) fava beans or peas (from about 2 lb. pods) tt
    • Kosher salt
    • 1 tablespoon distilled white vinegar
    • 6 large eggs
    • 8 cups low-sodium chicken broth
    • 2 tablespoons unsalted butter, divided
    • 1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
    • 2 tablespoon olive oil
    • 2 large leeks, whites and pale greens only, chopped t
    • 1 fennel bulb, chopped
    • 4 garlic cloves, finely chopped
    • 2 cups arborio rice
    • 1 cup dry white wine
    • 1 bunch flat-leaf spinach, trimmed, leaves torn
    • 2 tablespoons crème fraîche or sour cream
    • 1 1/2 cups finely grated Pecorino or Parmesan (about 3 ounces) plus more for shaving
    • 1/4 cup chopped fresh chives plus more for serving tt
    • Freshly ground black pepper
  • If using fresh fava beans, cook in a large saucepan of boiling salted water 1 minute. Drain; transfer to a bowl of ice water and let cool. Peel favas and transfer to a small bowl.
  • Bring a large skillet of salted water to a bare simmer over medium-low heat. Add vinegar. Crack 1 egg into a small bowl, then slide into simmering water. Repeat with 2 more eggs. Cook until whites are cooked but yolks are runny, about 3 minutes. Using a slotted spoon, carefully transfer eggs to a bowl of ice water. Repeat with remaining 3 eggs.
  • Bring broth to a simmer in a large saucepan over medium heat. Reduce heat to low; cover and keep warm.
  • Meanwhile, melt 1 tablespoon butter in a large, wide heavy pot over medium heat. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Using a slotted spoon, transfer to bowl with favas.
  • Heat oil and remaining 1 tablespoon butter in same pot over medium heat. Add leeks, fennel, and garlic. Cook, stirring often, until vegetables are softened, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add wine and cook, stirring occasionally, until evaporated, about 4 minutes.
  • Add 1 cup broth. Cook, stirring often (no need to stir constantly), until broth is almost absorbed. Add remaining broth by cupfuls, allowing broth to be absorbed before adding more, stirring often, until rice is tender but still firm to the bite and mixture is creamy, about 20 minutes total.
  • Add spinach, crème fraîche, 1 1/2 cups grated Pecorino, 1/4 cup chives, and reserved fava beans and mushrooms to risotto. Cook, stirring occasionally, until spinach is wilted and cheese is melted, about 2 minutes. Season risotto with salt.
  • A few minutes before risotto is done, reheat poached eggs in a large skillet of simmering water, about 1 minute.
  • Divide risotto among bowls and top with eggs, shaved Pecorino, chives, and pepper.

Step 1: The Base
There's a lot going on in this magnum opus of a salad from Five Leaves in Brooklyn. It's a riff on the Caesar that's gone global and put on weight in all the right places. And it's one of those rare restaurant dishes that blow you away and taste exactly the same the first time you make them at home. A big part of this is the raw Tuscan kale. Unlike the wan, watery lettuce that's currently wasting space in the produce aisle, kale is in its prime in cooler weather. Its rich mineral taste and leafy texture won't go AWOL under a serious dressing and a mess of extras. As if that's not enough, kale can lower—we're not kidding here—your risk of cancer. Grab a full bunch; strip out the tough, stringy stems; then chop the leaves into the thin ribbons you see here. Technically, that's called "a chiffonade of kale." Whether you use that term or not is up to you.
Step 2: The Sauce
Put down that bottle of premade salad dressing. A little foresight at the grocery store and five minutes of work result in a homemade dressing rich with Sriracha (Tabasco's Asian cousin), fresh citrus, and aged Gouda—plus a subtle hint of anchovy.
Spicy Anchovy Dressing
Makes about one pint
1/2 cup garlic cloves, peeled
1/2 cup milk
7 pieces black or salted anchovies
2 Tbsp. Sriracha
1 lemon, zested and juiced
1 lime, zested and juiced
1 Tbsp. Worcestershire sauce
2 egg yolks
1 Tbsp. sherry vinegar
1/3 cup grated aged Gouda
Pinch of sugar
Black pepper
1 1/2 cups olive oil
1. Simmer the whole garlic cloves in the milk until soft, about 20 minutes.
2. Blend all ingredients except the olive oil into a fine paste, then slowly incorporate the oil.
Step 3: The Finish
You've got the greenery and the spicy kick, and now you need some hearty texture, which is where the crunch and woodsy flavor of toasted hazelnuts come into play. Spread a layer of whole nuts in a cast-iron pan and place it over low heat. This isn't the time to catch a few minutes of the game. If you can smell the nuts from the other room, it's already too late. Once they're lightly brown and fragrant, all they need is a rough chop before you pour them on—along with some grated Gouda, because why not?