Green Bean Arugula Salad With Ricotta Salata Recipes

Steps:

• Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
• In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
• Pour vinaigrette over bean mixture and toss well.

Steps:

• For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
• For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
• For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
• To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. 2. On a large rimmed baking sheet, toss the green beans with 2 tablespoons oil. Sprinkle with salt and pepper. Spread in an even layer and roast until crisp-tender, about 20 minutes. 3. Meanwhile, in a medium bowl, stir the ricotta, parsley, lemon zest and juice, and a pinch each of salt and pepper. Add more lemon zest and juice, salt, and pepper to taste if desired. 4. Heat the remaining 2 tablespoons oil in a large skillet over medium heat on the Frigidaire Gallery® Induction Cooktop. Add the shallots and a pinch of salt. Cook, stirring frequently, until golden brown and crisp, about 4 minutes. Add the walnuts and cook, stirring frequently, until the nuts are toasted and fragrant, about 1 minute more. 5. Spread the ricotta mixture evenly in a serving dish and top with the green beans. Sprinkle the shallot-walnut mixture on top. Garnish with parsley.

Steps:

• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
• Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
• Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
• Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

Steps:

• Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
• Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
• Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

Steps:

• Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
• Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss well to coat. Serve.

Steps:

• The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
• Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
• Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

Steps:

• Cook beans in boiling water with 1 1/2 tsp salt, about 4 minutes, until just tender; drain and immerse in an ice bath; drain, pat dry and place in bowl with cheese and basil leaves.
• Whisk mustard, vinegar, oil, remaining 1/8 tsp salt, and pepper until oil is emulsified; pour over beans and toss to coat.

Steps:

• Cook beans in a 6-quart pot of boiling salted water, uncovered, until tender, 4 to 6 minutes. Drain in a colander.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add beans, arugula, zest, salt, and pepper and cook, tossing, until arugula is wilted, about 2 minutes.

Steps:

• Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
• Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Steps:

• Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
• Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
• Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
• Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.