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Green and Yellow Bean Salad with Ricotta Salata

  • Total Time:
  • Servings: 4

slideshow More Terrific Salads

KEY: Spring, Summer, Fast - Column, Barbecue/Cookout, Dinner Party, Holiday Open House, Salads, Side Dishes, Fast, Healthy, Vegetarian, Dinner, Lunch

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Ingredients

  • 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 Ni├žoise 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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498637 recipes/green-and-yellow-bean-salad-with-ricotta-salata 2013-12-06 Daniel Boulud spring|summer|fast-column|barbecue-cookout|dinner-party|holiday-open-house|salads|side-dishes|4|fast|healthy|vegetarian|weeknight-dinner|lunch july-2003 recipes,green-and-yellow-bean-salad-with-ricotta-salata 498637
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