late harvest bean salad
insalata di fagiolini
4 servings
Ingredients
- ¾ pound heirloom tomatoes
- 2 pounds yellow and green string beans, trimmed
- 2 small carrots, julienned
- ½ bunch chives, cut into 2-inch lengths
- 2 small summer squash, julienned
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- Salt
- Freshly ground black pepper
- 3 ounces Parmigiano-Reggiano cheese, shaved
Instructions
Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼-inch pieces.
Steam beans until crisp-tender. Immediately chill in ice water; drain.
In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.
