August Bean Salad (Insalata Di Fagiolini) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Simple end of Summer salad with produce fresh from the garden. Ingredients:
3/4 lb tomato (preferably heirloom) |
1 lb yellow string bean, trimmed |
1 lb green string bean, trimmed |
2 small carrots, julienned |
1/2 bunch chives, cut into 2-inch lengths |
2 small summer squash, julienned |
1/2 cup extra virgin olive oil |
1/4 cup red wine vinegar |
salt, to taste |
fresh ground black pepper, to taste |
3 ounces parmigiano-reggiano cheese, shaved (optional) |
Directions:
1. Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into 1/4 inch pieces.
2. Steam beans until crisp-tender. Immediately chill in ice water; drain.
3. In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.
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