Green Bean & Arugula Salad With Ricotta Salata
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
- Servings: 8
- 2 tablespoons champagne vinegar
- 2 large shallots, minced
- 3 tablespoons extra virgin olive oil
- 3 tablespoons walnut oil
- salt & freshly ground black pepper
- 1 1/2 lbs french haricots vert, blossom ends trimmed
- 1/2 lb baby arugula
- 4 ounces pecorino romano cheese or 4 ounces ricotta salata
- 4 dozen nicoise olives
Recipe
- 1 to prepare the vinaigrette, combine the vinegar and shallots in a bowl. whisk in the oils. season with salt and pepper. set aside for 30 minutes.
- 2 for the salad: bring a large pot of salted water to a boil over high heat. add the haricots verts and cook until they are just tender, about 5 minutes. drain well and dry thoroughly in a dish towel.
- 3 in a large bowl, combine the beans, arugula and dressing. toss well. taste and adjust the seasonings. using a cheese plane, shave the cheese into the bowl in paper-thin slices. toss gently to break the cheese up slightly. transfer to a serving bowl or platter. scatter the olives around the salad.
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