Ingredients
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-
2
-
2
-
3
-
3
-
-
-
1 1/2
-
1/2
-
4
-
4
-
-
-
-
Directions
Green Bean & Arugula Salad With Ricotta Salata, The Runner-Up recipe for 1998 in the San Francisco Chronicle, from Janet Fletcher , What a lovely salad! I had all ingredients on hand – used pecorino Romano – and loved how easily to put together this was We had this for dinner for our 16th wedding anniversary today 🙂 Thanks for sharing!, This salad recipe was so attractive that I went shopping to buy the ingredients I didn’t have I prepared boiling the beens only for a short time letting them al dente and more delectable
I had rucola in the garden, but the quantity would not serve 4 peoples without the suggested green beans We enjoyed it all very much!
Thanks a lot Ev for one more of your fantastic recipes,
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Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
