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Asparagus and String Bean Salad with Basil

A bean salad with green beans, wax beans, and asparagus, is topped with pecorino vinaigrette.

  • Servings: 6

Source: Martha Stewart Living, June 2005


  • Coarse salt
  • 8 ounces green beans, trimmed
  • 8 ounces yellow wax beans, trimmed
  • 1 pound asparagus, trimmed
  • 1 small shallot, thinly sliced
  • 1/4 cup small fresh basil leaves, plus more for garnish
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/4 cup finely grated pecorino Romano cheese (3/4 ounce)
  • 1/4 teaspoon sugar
  • 3 tablespoons extra-virgin olive oil
  • Freshly ground pepper


  1. Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain; transfer to a large bowl.

  2. Cook asparagus in boiling water until crisp-tender, about 1 minute. Transfer asparagus to the ice-water bath. Drain. Cut asparagus into 3-inch pieces; add to beans. Add shallot and basil.

  3. Make vinaigrette: Whisk together vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.

  4. Add vinaigrette to vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

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