Green Beans with Ricotta Salata

Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled.


1 Tbsp plus 1/4 teaspoon salt
1 lb string beans, stem ends trimmed
2 oz ricotta salata cheese, crumbled
20 small fresh basil leaves
1/2 tsp Dijon mustard
1 Tbsp red-wine vinegar
3 Tbsp extra-virgin olive oil
1/8 tsp freshly ground black pepper


  1. Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
  2. In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
  3. Pour vinaigrette over bean mixture and toss well.


4 servings


Martha Stewart

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