Green Beans with Ricotta Salata
"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."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
2
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
- 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.
- 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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Reviews
-
Just happened to pick up some ricotta salata on a recent "gourmet" shopping trip, and this was a great recipe to break it in. Doubled the amount of beans and vinaigrette, but didn't care for the fresh basil in this. Very good; will make again.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
