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Green Beans with Ricotta Salata


Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.

  • Servings: 4

Source: Martha Stewart Living, June 1995


  • 1 tablespoon plus 1/4 teaspoon salt
  • 1 pound string beans, stem ends trimmed
  • 2 ounces ricotta salata cheese, crumbled
  • 20 small fresh basil leaves
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper


  1. Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.

  2. In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.

  3. Pour vinaigrette over bean mixture and toss well.

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