Multicolored Pepper And Bean Salad With Ricotta Salata And Herbs Recipes
MULTICOLORED PEPPER AND BEAN SALAD WITH RICOTTA SALATA AND HERBS
You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.
Yield serves 10 to 12
Number Of Ingredients 12
Steps:
- Prepare a large ice-water bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer the beans to the ice bath to stop the cooking and to preserve the color. Drain, and pat dry with paper towels. Slice the larger beans in half lengthwise. Set aside in a large bowl.
- Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add the olive oil.
- Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline. Add to the bowl with the beans. Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper. Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata. Stir the herbs and cheese into the salad.
ORECCHIETTE, CELERY, AND OLIVE SALAD WITH RICOTTA SALATA
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side dish for summer entertaining. Another bonus: it's a make-ahead wonder.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, ricotta salata, and celery with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and celery leaves; serve.
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