1/2 pound yellow wax beans, ends trimmed
1/2 pound green string beans, ends trimmed
1/2 pound purple wax beans, ends trimmed
1 large shallot, thinly sliced
1/4 cup plus 2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
1 tablespoon chopped mixed herbs, such as thyme, oregano, and/or marjoram
fine sea salt
freshly ground black pepper
ricotta salata, for grating

Bring a large pot of liberally salted water to the boil. Blanch beans in batches by color, from the lightest in color to the darkest, for 3 to 5 minutes. Immediately remove to a bowl of iced water. Drain.

Combine sliced shallot with 1/4 cup vinegar. Macerate for 5 minutes. Drain.

Whisk together remaining 2 tablespoons vinegar, olive oil, and herbs. Season with salt and pepper.

Toss beans and shallot with vinaigrette. Transfer to a serving bowl and grate over with ricotta salata. Serve cold or at room temperature.

Yield: 6 servings.

- Recipe courtesy of Joseph Erdos

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