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Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

3.8

(9)

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Summer Bean Salad with Toasted Walnuts and Pecorino FrescoJosé Picayo

The season's best beans shine in this salad. Shaved pecorino fresco—a mild, fresh sheep's-milk cheese—is a delicious finishing touch.

Recipe information

  • Total Time

    45 minutes

  • Yield

    Makes 6 servings

Ingredients

Dressing:

1 tablespoon minced shallot
4 1/2 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
1 tablespoon walnut oil

Salad:

8 ounces green beans, trimmed
8 ounces yellow wax beans, trimmed
8 ounces haricots verts, trimmed
8 cups (packed) torn frisée leaves
1/4 cup walnuts, toasted, chopped
2 teaspoons fresh savory leaves or fresh thyme leaves
2 ounces semi-firm sheep's-milk cheese (such as pecorino fresco), shaved with vegetable peeler

Ingredient info:

Buy pecorino fresco at cheese shops and online at murrayscheese.com. Manchego cheese is a good substitute.

Preparation

  1. For dressing:

    Step 1

    Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.

  2. For salad:

    Step 2

    Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.

    Step 3

    Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.

TagsSaladGreen BeanBean and LegumeVegetableWalnutNutStarterSideDinnerGluten FreeVegetarianSummerBon Appétit
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