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Asparagus and String Bean Salad with Basil

Recipe information

  • Yield

    serves 4 to 6

Ingredients

Coarse salt

8

ounces green beans, trimmed

8

ounces yellow wax beans, trimmed

1

pound asparagus, trimmed

1

small shallot, thinly sliced

1

/4 cup small fresh basil leaves, plus more for garnish

1

tablespoon plus 1 teaspoon sherry vinegar

1

/4 cup finely grated Pecorino Romano cheese (3/4 ounce)

1

/4 teaspoon sugar

3

tablespoons extra-virgin olive oil

Freshly ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook the green beans and wax beans until crisp-tender, about 1 minute. Using a slotted spoon, transfer the beans to the ice-water bath. Drain; transfer to a large bowl.

    Step 2

    Cook the asparagus in boiling water until crisp-tender, about 1 minute. Transfer the asparagus to the ice-water bath. Drain; cut into 3-inch pieces. Add to the beans. Add the shallot and basil.

    Step 3

    Make the vinaigrette: Whisk together the vinegar, cheese, sugar, 1/4 teaspoon salt, and the oil in a medium bowl until sugar has dissolved. Season with pepper.

    Step 4

    Add the vinaigrette to the vegetable mixture; toss. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 2 hours. Garnish with basil.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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