Green Bean & Arugula Salad With Ricotta Salata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The Runner-Up recipe for 1998 in the San Francisco Chronicle, from Janet Fletcher. Ingredients:
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 |
Directions:
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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