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Categories:
salt green beans beans shallots capers sherry vinegar extra-virgin olive oil bell peppers freshly ground black pepper basil mint leaves cheese
Viewed: 34 - Published at: 2 years agoIngredients
- Coarse salt
- 1/2 pound green beans, ends trimmed
- 1/2 pound yellow wax beans, ends trimmed
- 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
- 1/4 cup capers, rinsed and drained (optional)
- 3 tablespoons sherry vinegar
- 5 tablespoons extra-virgin olive oil
- 3 pounds assorted bell peppers, quartered, seeds and ribs removed
- Freshly ground black pepper
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh mint leaves
- 6 to 7 ounces fresh ricotta salata cheese
Method
- Prepare a large ice-water bath; set aside.
- Fill a stockpot with water; bring to a boil, and add a generous amount of salt.
- Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes.
- Transfer the beans to the ice bath to stop the cooking and to preserve the color.
- Drain, and pat dry with paper towels.
- Slice the larger beans in half lengthwise.
- Set aside in a large bowl.
- Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes.
- Whisking constantly, slowly add the olive oil.
- Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline.
- Add to the bowl with the beans.
- Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper.
- Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata.
- Stir the herbs and cheese into the salad.
