Green Bean & Arugula Salad With Ricotta Salata

Total Time
25mins
Prep 20 mins
Cook 5 mins

The Runner-Up recipe for 1998 in the San Francisco Chronicle, from Janet Fletcher.

Ingredients Nutrition

Directions

  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.

Reviews

(2)
Most Helpful

What a lovely salad! I had all ingredients on hand - I used pecorino Romano - and loved how easily to put together this was. We had this for dinner for our 16th wedding anniversary today :) Thanks for sharing!

Mia in Germany August 28, 2014

This salad recipe was so attractive that I went shopping to buy the ingredients I didn't have. I prepared boiling the beens only for a short time letting them "al dente" and more delectable.<br/>I had rucola in the garden, but the quantity would not serve 4 peoples without the suggested green beans. We enjoyed it all very much!<br/>Thanks a lot Ev for one more of your fantastic recipes,

awalde August 21, 2014

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