cateory: salads
Asparagus and string bean salad with basil
Reviews: 198
Ingredients:
- Coarse salt
- 8 ounces green beans, trimmed
- 8 ounces yellow wax beans, trimmed
- 1 pound asparagus, trimmed
- 1 small shallot, thinly sliced
- 1⁄4 cup small fresh basil leaves, plus more for garnish
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 1⁄4 cup finely grated Pecorino Romano cheese (3⁄4 ounce)
- 1⁄4 teaspoon sugar
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
How to make
Asparagus and string bean salad with basil
Asparagus and string bean salad with basil
- Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.
- Cook the asparagus in boiling water until crisptender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.
- Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1⁄4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.
- Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.
Comments for
Asparagus and string bean salad with basil
Asparagus and string bean salad with basil
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