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