My F&W
quick save (...)
Green and Yellow Bean Salad with Ricotta Salata
© Frances Janisch

Green and Yellow Bean Salad with Ricotta Salata

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. Kosher salt
  2. 1/2 pound thin green beans
  3. 1/2 pound yellow wax beans
  4. 1/4 cup plus 1 tablespoon extra-virgin olive oil
  5. 2 tablespoons sherry vinegar
  6. 1 1/2 tablespoons minced shallots
  7. 1/2 pint cherry tomatoes, halved
  8. 3 tablespoons Niçoise olives, pitted and halved
  9. 1/4 pound ricotta salata, thinly sliced (1 cup)
  10. Freshly ground pepper
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.