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.
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
- 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.
- In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
- Pour vinaigrette over bean mixture, and toss well.
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