Green Bean, White Bean, Basil And Ricotta Chopped Salad
Published June 13, 2000
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Sea salt
2 large handfuls haricots verts, trimmed
1 ½ tablespoons rice wine vinegar
3 tablespoons grapeseed oil
¾ cup cooked navy beans
½ cup fennel, cut in ¼-inch cubes
½ cup chopped watercress
½ cup chopped green curly leaf lettuce or red leaf lettuce
2 tablespoons coarsely chopped basil
⅓ cup ricotta salata, shaved into irregular 1-inch shards with a vegetable peeler
4 chive flowers, broken into pieces, or 1 tablespoon chives in ½-inch slices
Pumpkinseed oil, for sprinkling
Nutritional analysis per serving (4 servings)
26 grams carbs; 247 calories; 2 grams monosaturated fat; 8 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 7 grams fiber; 217 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes. Drain, then cool under cold running water. Cut into 1-inch pieces (there should be about 1 cup). Set aside.
- Step 2
In a small bowl, whisk together vinegar and a large pinch of salt. Slowly whisk in grapeseed oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- Step 3
In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers. Pour half the dressing on top, and toss to coat, adding more if necessary. Taste, and adjust seasoning. Let sit for 15 minutes, then toss, and adjust seasoning once more. Sprinkle a little pumpkinseed oil over it, and serve.
Private Notes
Comments
I wasn't very happy with this - mainly I think because of the grapeseed oil. The dressing was indeed highly flavorful, but I found it too heavy on the salad. I did not also add pumpkinseed oil - not because that would be still more oil, but because it is SO expensive that I skipped buying it If you do try this salad, make sure and dry everything very well. I also added some white wine vinegar and salt to try and wake this up - that did help.
I made this exactly as written but used a good Parmesan cheese. The touch of pumpkin seed oil is delicious but if you don’t have it, it is still yummy as is. The recipe requests you season well so I used more salt than usual in the dressing and it was worth it. Overall, very delicious and I’ll make it again (especially when I can convince my family to help with the chopping). My husband and I loved the fresh summer flavors. Great recipe!
Love this recipe. Doubled all the ingredients, served with scallop & shrimp cakes for main course dinner.
I wasn't very happy with this - mainly I think because of the grapeseed oil. The dressing was indeed highly flavorful, but I found it too heavy on the salad. I did not also add pumpkinseed oil - not because that would be still more oil, but because it is SO expensive that I skipped buying it If you do try this salad, make sure and dry everything very well. I also added some white wine vinegar and salt to try and wake this up - that did help.