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

Martha Stewart Living, June 2005


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Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.