Green Beans with Ricotta Salata |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Tender fresh string beans sprinkled with fresh basil leaves and ricotta salata and coated with a homemade mustard vinaigrette. Feta cheese can be substituted if ricotta salata is not available. Ingredients:
1 1/2 teaspoons salt, plus |
1/8 teaspoon salt |
8 ounces string beans, stem ends trimmed |
1 ounce ricotta cheese, crumbled |
10 small fresh basil leaves |
1/4 teaspoon dijon mustard |
1 1/2 teaspoons red wine vinegar |
1 1/2 tablespoons olive oil |
1 pinch fresh ground black pepper |
Directions:
1. Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves.
2. Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.
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