Multicolored Pepper And Bean Salad With Ricotta Salata And Herbs Recipes

MULTICOLORED PEPPER-AND-BEAN SALAD WITH RICOTTA SALATA AND HERBS

Steps:

• 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.

BEAN AND BELL PEPPER SALAD

Steps:

• Add all the prepared ingredients in a bowl.
• Mix together to combine flavors.
• Cover; and chill throughly.

GREEN BEANS WITH RICOTTA SALATA

Steps:

• 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.

COLORFUL PEPPER SALAD

Steps:

• In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.

GREEN BEAN, WHITE BEAN, BASIL AND RICOTTA CHOPPED SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
• In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
• In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.