Summer Bean Salad with Toasted Walnuts and Pecorino Fresco
Summer Bean Salad with Toasted Walnuts and Pecorino Fresco is a flavorful French French Receipes dish prepared with quality ingredients. Whisk shallot, vinegar, and mustard in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk shallot, vinegar, and mustard in small bowl.
Gradually whisk in both oils.
Season dressing with salt and pepper.
DO AHEAD:Can be made 1 day ahead.
Cover; chill.
Bring to room temperature and rewhisk before using salad.
Cook green beans in large pot of boiling salted water just until crisp-tender, 3 to 4 minutes.
Using slotted spoon, transfer beans to colander; rinse with cold water.
Cook wax beans and haricots verts separately in same pot of boiling salted water, 3 to 4 minutes for wax beans and 2 to 3 minutes for haricots verts.
Transfer to colander; rinse with cold water.
DO AHEAD:Can be made 1 day ahead.
Wrap green beans, wax beans, and haricots verts separately in paper towels.
Enclose in resealable plastic bag and chill.
Combine all beans and frisée in large bowl.
Toss with dressing.
Transfer salad to serving platter; sprinkle with walnuts, herbs, and pepper.
Top with cheese.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
