Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for ricotta salata.
- Servings: 12
Source: MSL Cookbook Vol. 2; The New Classics
- Coarse salt
- 1/2 pound green beans, ends trimmed
- 1/2 pound yellow wax beans, ends trimmed
- 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
- 1/4 cup capers, rinsed and drained (optional)
- 3 tablespoons sherry vinegar
- 5 tablespoons extra-virgin olive oil
- 3 pounds assorted bell peppers, quartered, seeds and ribs removed
- Freshly ground black pepper
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh mint leaves
- 6 to 7 ounces fresh ricotta salata cheese
Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer beans to ice bath to stop cooking and to preserve the color. Drain, and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.
Make vinaigrette: In a small bowl, combine shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add olive oil.
Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans. Drizzle vinaigrette over, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Stir herbs and cheese into salad, and serve.