Boistfort Valley Farm
Community Supported Recipe Box

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

for 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

for Salad

  • 1 lb green beans, trimmed
  • 8 ounces yellow wax beans, trimmed
  • 8 cups (packed) torn escarole leaves
  • 1/4 cup walnuts, toasted, chopped
  • 2 teaspoons fresh savory leaves or fresh thyme leaves
  • 2 ounces semi-firm cheese (such as pecorino fresco), shaved with vegetable peeler

procedure

dish: salad
season: summer

For the Dressing

Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper.

For the Salad

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.

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.

Adapted from Bon Appétit, August 2010, by Romney Steele

BoistfortValleyFarm.com/recipes