Summer Bean Salad With Toasted Walnuts And Pecorino Fresco
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
61
Spice
55
Sweetness
64
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Shallot (minced)4.5 tsps
Sherry Wine Vinegar1 tsp
Dijon Mustard1 cup
Extra-Virgin Olive Oil1 tbsp
Walnut Oil230 g
Green Bean (trimmed)230 g
Haricot (verts, trimmed)Directions:
1
For dressing: Whisk shallot, vinegar, and mustard in small bowl
2
Gradually whisk in both oils
3
Season dressing with salt and pepper
4
DO AHEAD:Can be made 1 day ahead
5
Cover; chill
6
Bring to room temperature and rewhisk before using salad
7
Whisk shallot, vinegar, and mustard in small bowl
8
Gradually whisk in both oils
9
Season dressing with salt and pepper
10
DO AHEAD:Can be made 1 day ahead
11
Cover; chill
12
Bring to room temperature and rewhisk before using salad
13
For salad: Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes
14
Using slotted spoon, transfer beans to colander; rinse with cold water
15
Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts
16
Transfer to colander; rinse with cold water
17
DO AHEAD:Can be made 1 day ahead
18
Wrap green beans, wax beans, and haricots verts separately in paper towels
19
Enclose in resealable plastic bag and chill
20
Combine all beans and frisée in large bowl
21
Toss with dressing
22
Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper
23
Top with cheese
24
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes
25
Using slotted spoon, transfer beans to colander; rinse with cold water
26
Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts
27
Transfer to colander; rinse with cold water
28
DO AHEAD:Can be made 1 day ahead
29
Wrap green beans, wax beans, and haricots verts separately in paper towels
30
Enclose in resealable plastic bag and chill
31
Combine all beans and frisée in large bowl
32
Toss with dressing
33
Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper
34
Top with cheese