Green Bean & Arugula Salad With Ricotta Salata Recipe

Name: Green Bean & Arugula Salad With Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Vinaigrette; 2 tablespoons champagne vinegar; 2 large shallots, minced; 3 tablespoons extra virgin olive oil; 3 tablespoons walnut oil; salt & freshly ground black pepper; The Salad; 1 1/2 lbs French haricots vert, blossom ends trimmed; 1/2 lb baby arugula; 4 ounces pecorino romano cheese or 4 ounces ricotta salata; 4 dozen nicoise olives

Servings: persons

The Vinaigrette
2 tablespoons champagne vinegar
2 large shallots, minced
3 tablespoons extra virgin olive oil
3 tablespoons walnut oil
salt & freshly ground black pepper
The Salad
1 1/2 lbs French haricots vert, blossom ends trimmed
1/2 lb baby arugula
4 ounces pecorino romano cheese or 4 ounces ricotta salata
4 dozen nicoise olives

1
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.
2
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.
3
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.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: The Vinaigrette, 2 tablespoons champagne vinegar, 2 large shallots, minced, 3 tablespoons extra virgin olive oil, and more.

Yes, Green Bean & Arugula Salad With Ricotta Salata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Bean & Arugula Salad With Ricotta Salata

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