August Bean Salad (Insalata Di Fagiolini) Recipe #365530
Simple end of Summer salad with produce fresh from the garden.
25 min | 15 min prep
SERVES 4
- 3/4 lb tomato (preferably heirloom)
- 1 lb yellow string bean, trimmed
- 1 lb green string bean, trimmed
- 2 small carrots, julienned
- 1/2 bunch chives, cut into 2-inch lengths
- 2 small summer squash, julienned
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- salt, to taste
- fresh ground black pepper, to taste
- 3 ounces parmigiano-reggiano cheese, shaved (optional)
- Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces.
- Steam beans until crisp-tender. Immediately chill in ice water; drain.
- In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.
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5 stars