Green Bean Salad With Radishes And Prosciutto Recipes

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.
• Available at some supermarkets and at specialty foods stores and Italian markets.

Steps:

• In a saucepan of boiling water, cook green beans, uncovered, until crisp-tender, 3-5 minutes. Remove beans with a slotted spoon; drop immediately into ice water. Drain and pat dry., Place cucumber, red pepper, onion and beans in a large bowl. Whisk together dressing ingredients; toss with vegetables. Refrigerate, covered, until cold.

Steps:

• Bring a pot of lightly salted water to a boil and cook beans until they are soft, 10 to 15 minutes. Drain well. Combine green beans and tomatoes in a large bowl
• Stir together olive oil, white balsamic vinegar, salt, and pepper in a small bowl. Add shallot, parsley, and garlic. Pour dressing over beans and tomatoes and mix. Mix in crumbled feta cheese. Allow to sit for 20 minutes before serving.

Steps:

• Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
• For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

Steps:

• Make the dressing: Whisk together the horseradish, olive oil, vinegar and lime zest and juice with a pinch of salt in a large bowl. Taste for seasoning.
• Cook the green beans: Fill a medium saucepot with water and bring to a boil. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the bowl to make an ice bath. (The colander will keep you from having to pick the beans out from among the ice cubes.) Add salt to the boiling water until it tastes like seawater. Plunge the beans into the boiling water and cook until crisp-tender, 1 to 2 minutes. With a slotted spoon, remove the green beans from the water and transfer to the colander inside the ice bath. Move them around gently so the ice water penetrates the beans and accelerates the cooling process. When fully cooled, drain and arrange in a single layer on a kitchen towel to drain any excess moisture.
• Make the salad: If the green beans are long, cut in half. Toss the green beans in the dressing and toss to coat. Season with salt and pepper. Refrigerate 30 minutes, then stir to coat with the dressing again and marinate at least another 30 minutes and up to 6 hours. Stir in the basil leaves and serve.

Steps:

• Cook beans in a large pot of salted water until crisp-tender, about 4-5 minutes; drain well and cool.
• Whisk sherry, mustard, and chives, then gradually whisk in the oil.Season with salt and pepper.
• Toss beans, radishes, and prosciutto, then toss with enough dresing to coat.
• Using a vegetable peeler, shave parmesan or reggiatto on top of salad.

Steps:

• Cook beans in large pot of boiling salted water until beans are crisp-tender, about 5 minutes. Drain. Rinse beans under cold water to cool. Dry beans on clean towels. Chill.
• Combine beans and radishes in large bowl. Whisk remaining ingredients to blend in small bowl. Add enough dressing to beans and radishes to season to taste. Season to taste with salt and pepper and serve.

Steps:

• In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. , Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

Steps:

• In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes.
• Add peas during last 2 minutes of cooking.
• Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry.
• In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger.
• In a serving bowl, combine green beans, peas, radishes and avocado.
• Drizzle with dressing, tossing to coat.
• Sprinkle with sesame seeds.

Steps:

• Preheat oven to 250 degrees.
• Bring a large saucepan of water to a boil. Prepare an ice-water bath. Add haricots verts and cook until tender-crisp. Drain and immediately transfer to ice-water bath until cool. Drain and place in a refrigerator until chilled.
• Place 4 slices proscuitto on a parchment-lined baking sheet; bake until just crisp, 10 to 15 minutes. Set aside.
• In the bowl of a food processor or in a mortar and pestle mash together roasted garlic and mustard. Transfer to a small bowl and whisk in sherry and red-wine vinegars until smooth. Slowly whisk in olive oil; season with salt and pepper and set vinaigrette aside.
• In a medium bowl, toss together frisee, parsley, basil, and haricot verts. Drizzle with enough vinaigrette to coat.
• Lay 8 of the remaining slices of proscuitto on a flat surface. Cut remaining 4 slices in half lengthwise, and slightly overlap each slice over the 8 whole slices to increase their width. Divide the salad into 8 equal portions and place each portion in the center of one end of each piece of proscuitto, allowing at least 1 inch of the salad mixture to protrude from each of the short ends. Gently and tightly roll the proscuitto so that it fully encloses the salad.
• Slice each proscuitto roll into thirds and serve with crisped proscuitto, roasted tomatoes, and Parmesan.