Sopressata and Roma Bean Salad with Pecorino

Slightly sweeter than green beans, broad beans are the oldest beans in existence. Look for those that are pale green, soft, and tender. These beans are best eaten within a few days of purchase.

11⁄4 pounds Roma (broad) beans or green beans, trimmed

1 lemon

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon coarsely ground black pepper

4 ounces thinly sliced sopressata or Genoa salami, cut into 1⁄2-inch-wide strips

2 small bunches arugula (4 ounces each), tough stems trimmed, or 2 bags (5 ounces each) arugula

1 wedge Pecorino-Romano cheese (about 2 ounces)

• If Roma beans are very long, cut crosswise into 21⁄2-inch pieces. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add beans; heat to boiling. Reduce heat to low; simmer until beans are tender-crisp, 6 to 8 minutes. Drain beans. Rinse with cold running water to stop cooking; drain.
• Meanwhile, from lemon, grate 1⁄2 teaspoon peel and squeeze 2 tablespoons juice. In large bowl, with wire whisk, mix lemon peel and juice, oil, salt, and pepper.
• Add beans, sopressata, and arugula to dressing in bowl; toss to coat.
• To serve, spoon salad onto serving platter. With vegetable peeler, shave thin strips from wedge of Pecorino onto salad.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 12 minutes