Put the beans and potatoes in a pot, add enough water to cover, and add the salt. Bring to a boil and boil uncovered for about 30 minutes, or until the beans are tender but not mushy. Drain, reserving 1/4 cup of the cooking water.

Transfer the beans and potatoes to a food processor. Add 1/4 cup plus 2 tablespoons of the oil and the reserved cooking water, and puree smooth. Remove the puree to a saucepan and keep warm over very low heat.

Bring a large pot of water to a boil. Add the chicory and cook until tender, about 20 minutes. Drain well, and spread the chicory on a serving platter.

Spoon the fava bean puree over the chicory. Drizzle the remaining 2 tablespoons olive oil over the top and serve immediately.

Variations:  Serve the puree topped with strips of roasted red and yellow bell peppers. Pack the fava puree into an oiled 4-cup mold, then unmold it onto the chicory for a party presentation. Or use individual molds and serve on small portions of chicory.