This great bean salad recipe is courtesy of Govind Armstrong and can be found in his new cookbook, "Small Bites Big Nights."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 250 degrees.

  • Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add haricots verts and cook until tender-crisp. Drain and immediately transfer to ice-water bath until cool. Drain and place in a refrigerator until chilled.

  • Place 4 slices proscuitto on a parchment-lined baking sheet; bake until just crisp, 10 to 15 minutes. Set aside.

  • In the bowl of a food processor or in a mortar and pestle mash together roasted garlic and mustard. Transfer to a small bowl and whisk in sherry and red-wine vinegars until smooth. Slowly whisk in olive oil; season with salt and pepper and set vinaigrette aside.

  • In a medium bowl, toss together frisee, parsley, basil, and haricot verts. Drizzle with enough vinaigrette to coat.

  • Lay 8 of the remaining slices of proscuitto on a flat surface. Cut remaining 4 slices in half lengthwise, and slightly overlap each slice over the 8 whole slices to increase their width. Divide the salad into 8 equal portions and place each portion in the center of one end of each piece of proscuitto, allowing at least 1 inch of the salad mixture to protrude from each of the short ends. Gently and tightly roll the proscuitto so that it fully encloses the salad.

  • Slice each proscuitto roll into thirds and serve with crisped proscuitto, roasted tomatoes, and Parmesan.