Green and Yellow Bean Salad with Ricotta Salata

  • Total Time:
  • Servings: 4

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  • Kosher salt
  • 1/2 pound thin green beans
  • 1/2 pound yellow wax beans
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 1/2 tablespoons minced shallots
  • 1/2 pint cherry tomatoes, halved
  • 3 tablespoons Niçoise olives, pitted and halved
  • 1/4 pound ricotta salata, thinly sliced (1 cup)
  • Freshly ground pepper

How to make this recipe

  1. Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the green beans to the saucepan and boil until just tender, about 5 minutes. Using a slotted spoon, transfer the beans to the ice water. Return the water to a boil. Add the yellow wax beans and cook until just tender, 5 to 6 minutes. Transfer to the ice water and let cool. Drain the beans and pat dry with paper towels.

  2. In a large bowl, whisk the olive oil with the vinegar and shallots. Add the beans, tomatoes, olives and half of the ricotta salata and toss; season with salt and pepper. Transfer the salad to plates, sprinkle the remaining cheese on top and serve.

Contributed By Photo © Frances Janisch Published July 2003

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