Tender Bean Salad With Proscuitto Roasted Tomatoes And Parmesan Recipes

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.

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.