See Also: Cooking Club · Salads
Olive Oil Veggie Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This always is wonderful! Leave the beans raw, if desired. Just do not overcook them.
1 pound fresh green beans
1/2 cup shaved Pecorino Romano cheese
3 tablespoons extra virgin olive oil
1-2 teaspoons freshly snipped thyme leaves, or about 1/2 teaspoon dried
zest of 1/2 lemon or orange
1-2 teaspoons lemon or orange juice
freshly ground peppercorns
sea salt
lettuce leaves
Wash and remove stem end from the beans. Cut into 1 inch pieces. In a large saute pan with a lid, heat 2-3 tablespoons water to boil, quickly add the beans. Cover. Cook 2-3 minutes. Remove lid and allow to cool a bit. In glass measuring cup whisk the olive oil, herbs, zest and juice, salt and pepper to make a dressing. To serve, arrange the lettuce leaves on a plate, pile on the beans, the shaved cheese, and drizzle with the dressing. The beans can be marinated ahead and then piled onto the lettuce leaves, as desired.
Recipe created 2004-08-09.
