Ricotta Salata with Green and Yellow Bean Salad
TOTAL TIME: 25 MIN SERVINGS: 4
1/2 pound thin green beans
1/2 pound yellow wax beans
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons sherry vinegar
1-1/2 tablespoons minced shallots
1/2 pint cherry tomatoes, halved
3 tablespoons Niçoise olives, pitted and halved
1/4 pound ricotta salata, thinly sliced (1 cup)
**Freshly ground pepper**
Enjoy Creamy & Indulgent Carbonara Sauce
**A couple of Carbonara Sauce below . You can fine them in any sauce grocery aisle **
1 . Bring a large saucepan of salted water to a boil and fill a large bowl with ice water. Add the green beans to the saucepan and boil until just tender, about 5 minutes.
2 . Using a slotted spoon, transfer the beans to the ice water. Return the water to a boil. Add the yellow wax beans and cook until just tender, 5 to 6 minutes. Transfer to the ice water and let cool. Drain the beans and pat dry with paper towels.
3 . In a large bowl, whisk the olive oil with the vinegar and shallots. Add the beans, tomatoes, olives and half of the ricotta salata and toss; season with salt and pepper. Transfer the salad to plates, sprinkle the remaining
cheese on top and serve.
There are more different types but , I like these , more of a homemade taste.