Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
A fresh and elegant salad combining three types of beans with crisp frisée, toasted walnuts, and shaved pecorino cheese, dressed in a flavorful sherry vinegar and walnut oil vinaigrette. Perfect for summer entertaining.
Ingredients
- •1 tablespoon minced shallot
- •4½ teaspoons Sherry wine vinegar
- •1 teaspoon Dijon mustard
- •¼ cup extra-virgin olive oil
- •1 tablespoon walnut oil
- •8 ounces green beans
- •8 ounces yellow wax beans
- •8 ounces haricots verts
- •8 cups frisée leaves
- •¼ cup walnuts
- •2 teaspoons fresh savory leaves
- •2 ounces pecorino fresco
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Cooking Instructions
- 1.
Whisk shallot, vinegar, and mustard in small bowl. Gradually whisk in both oils. Season dressing with salt and pepper. DO AHEAD:Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using salad.
5 min
- 2.
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes. Using slotted spoon, transfer beans to colander; rinse with cold water. Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts. Transfer to colander; rinse with cold water. DO AHEAD:Can be made 1 day ahead. Wrap green beans, wax beans, and haricots verts separately in paper towels. Enclose in resealable plastic bag and chill.
15 min
- 3.
Combine all beans and frisée in large bowl. Toss with dressing. Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper. Top with cheese.
5 min
