Best Tender Bean Salad With Proscuitto Roasted Tomatoes And Parmesan Recipes

French String Bean Salad image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 7

Kosher salt
1 1/2 pounds French string beans, both ends trimmed
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
2 tablespoons minced fresh dill

Steps:

Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

Crunchy String Bean Salad with Red Onion and Prosciutto image

Provided by Michael Schlow

Yield Makes 10 servings

Number Of Ingredients 10

3 pounds fresh string beans, trimmed
2 cups red onions, thinly sliced
1/4 pound prosciutto di Parma, thinly sliced and cut into long, thin strands*
3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 2 lemons)
1 tablespoon fresh rosemary, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
*Stack several slices prosciutto and slice into long, thin strands no more than 1/8-inch thick.

Steps:

In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3 minutes. Drain in colander, then immediately transfer to bowl of ice and water to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
One hour prior to serving, in large bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt, pepper, and red pepper flakes. Toss gently and let stand at room temperature for one hour before serving.

Tender Bean Salad with Proscuitto, Roasted Tomatoes, and Parmesan image

Provided by Martha Stewart

Number Of Ingredients 13

1 pound haricots verts, trimmed
16 thin slices proscuitto
3 cloves Govind Amstrong's Roasted Garlic
2 teaspoons whole-grain mustard
2 teaspoons sherry vinegar
2 teaspoons red-wine vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 bunches frisee, white veins removed
8 sprigs fresh flat-leaf parsley, leaves torn
2 small sprigs fresh basil, leaves torn
3/4 cup Govind Armstrong's Roasted Tomatoes, cut into 1/4-inch-thick strips
Shaved Parmesan cheese, for garnish

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.