Summer Salad & Lima Bean Crostini With Shaved San T

Name: Summer Salad & Lima Bean Crostini With Shaved San Tumas Valtellina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1/2 bunch arugula; 1/2 bunch watercress; 1/2 pound frozen organic lima beans or snap peas; 2 tablespoons olive oil; Salt to taste; 1 teaspoon red pepper flakes; 1/2 cup cold press extra virgin olive oil; 3 tablespoons fresh lemon juice; 1 1/2 teaspoons dijon mustard; salt to taste; pepper to taste; Bread & Gremolata; Crunchy Bread (I use filone); 1 lemon; 1/4 cup finely chopped fresh parsley; 2-3 cloves of minced garlic

Servings: persons

For the Salad
1/2 bunch arugula
1/2 bunch watercress
1/2 pound frozen organic lima beans or snap peas
2 tablespoons olive oil
Salt to taste
1 teaspoon red pepper flakes
1/2 cup cold press extra virgin olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons dijon mustard
salt to taste
pepper to taste
Bread & Gremolata
Crunchy Bread (I use filone)
1 lemon
1/4 cup finely chopped fresh parsley
2-3 cloves of minced garlic

1
For the lemon vinaigrette, mix lemon juice, dijon mustard and seasoning in a small bowl until incorporated. Slowly whisk in extra virgin olive oil until emulsified, refrigerate.
2
For the gremolata, finely grate rind of 1 lemon. Transfer to small bowl. Mix in parsley and garlic, refrigerate.
3
For the salad, trim and clean the watercress and arugula. Clean by soaking and allowing the grit to fall to the bottom of the bowl. Rinse approximately 2 to 3 times or until all grit is removed. Dry the watercress and arugula really well using a salad spinner or towels and set aside.
4
For the beans/peas, heat a saute pan with 2 tablespoons of olive oil over a medium flame. Add lima beans/snap peas and roasted red pepper flakes. Saute for 5 to 10 minutes until peas are just heated through, set aside.
5
To plate, cut 1/2 inch slices of bread and toast until golden brown. Spread gremolata on top of bread. Add lima beans/snap peas to top of bread. Toss watercress and arugula with a few teaspoons of the lemon vinaigrette, do not over dress the greens. Serve with shaved San Tumas Valtellina (a hard goat cheese from Italy). Note, if San Tumas Valtellina is unavailable you can use a firm to hard pecorino as a substitute. Enjoy!

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: For the Salad, 1/2 bunch arugula, 1/2 bunch watercress, 1/2 pound frozen organic lima beans or snap peas, and more.

Yes, Summer Salad & Lima Bean Crostini With Shaved San Tumas Valtellina 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.

That's it — enjoy your meal!

Summer Salad & Lima Bean Crostini With Shaved San Tumas Valtellina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions