Sopressata & Roma Bean Salad With Pecorino
Sopressata & Roma Bean Salad With Pecorino
Slightly sweeter than green beans, broad beans are the oldest bean in existence. Look for those that are pale green, soft, and tender. These beans are best eaten within a few days of purchase.
Ingrediënten
4 main-dish servings
- 1¼ pounds roma beans or green beans trimmed
- 1 lemon
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 4 ounces sopressata or genoa salami sliced into ½-inch strips
- 2 small bunches 4 ounces each arugula, tough stems trimmed, or 2 bags (5 ounces each) arugula
- 1 2-ounce wedge pecorino-romano cheese
Instructies
- If beans are very long, cut crosswise into 2 ½-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 6 to 8 minutes or until beans are tender-crisp.
- Drain beans and rinse with cold running water to stop cooking; drain again.
- Meanwhile, from lemon, grate ½ teaspoon peel and squeeze 2 tablespoons juice.
- In large bowl, with wire whisk, mix lemon peel and juice with oil, salt, and pepper.
- Add beans, sopressata, and arugula to dressing in bowl; toss to coat.
- To serve, spoon salad onto platter.
- With vegetable peeler, shave thin strips from wedge of Romano to top salad.
