Insalata Di Fagiolini Verdi Green Bean Salad Recipes

Steps:

• In a saucepan, heat up 3 tablespoons olive oil; then add the garlic and farro. Cook the garlic until golden, allowing the farro to get toasted as well. Stir to prevent sticking. Add vegetable broth, a few ladles at a time as you would preparing risotto. Continue stirring and add more broth, a little at a time, as it evaporates. Cook until the farro is soft. In another saucepan, heat up 4 tablespoons olive oil. Add the onion, zucchini, red pepper, eggplant, and then the tomatoes. Add the salt and cook until tender. If the pan is drying out, avoid adding more oil, just add some vegetable broth to help cook the vegetables. Once the vegetables are soft, remove from the heat and add to the farro. Then add the parsley and mint and mix well. Plate the dish, top with walnuts and drizzle with olive oil.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 6 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
• Toss the pasta with the olive oil, red wine vinegar, and salt. Fold in the tomatoes, pine nuts, radicchio, onion, and basil. Sprinkle with the feta cheese.
• Serve at room temperature.

Steps:

• Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

Steps:

• In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces. Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
• In another bowl, combine the vinegar, salt, pepper and oregano. Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
• Divide salad into 2 and mound onto salad plates. Surround with caper berries.

Steps:

• 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.