1 cup grated pecorino or Parmesan cheese (about 1 1/2 oz.)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, minced
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
Table salt and black pepper to taste
1/2 pound haricots verts (thin green beans), trimmed and cut into thirds
6 cups water, divided
1/2 pound fresh yellow wax beans, trimmed
1/2 pound sugar snap peas, trimmed
2 cups thinly sliced radicchio
2/3 cup roasted walnut halves
1/2 cup frozen green peas, thawed
1 large shallot, finely chopped
1/4 cup thinly sliced chives
Table salt and pepper to taste
How to Make It
Process pecorino or Parmesan cheese, olive oil, lemon juice, garlic, anchovy paste, and Dijon mustard in a blender until smooth; add table salt and black pepper to taste. Place haricots verts and 2 cups water in a microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 2 to 3 minutes or until crisp-tender; plunge into ice water. Drain; pat dry. Repeat with yellow wax beans and sugar snap peas. Combine beans, sugar snaps, radicchio, walnut halves, green peas, shallot, and chives. Chill up to 1 hour. Add desired amount of olive oil mixture to bean mixture; toss to coat. Sprinkle with salt and pepper to taste before serving.
This was my summer 2013 go-to take-a-long salad, usually leaving out the radicchio. I'm a lazy cook and would usually just toss the shallot in to the blender with the rest of the dressing ingredients--there's plenty of crunch in the salad. And I thought the fresh chives got lost with all the other things going on, so I used dried, again as part of the dressing.
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