PECORINO AND BEAN SALAD - FROM GIADA AT HOME
I watched Giada make this and thought it looked fantastic - and I've never had a soy bean in my life! I can't wait to try this and will update when I do. Putting here for safe keeping.
Provided by megs_
Categories Beans
Time 2m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
- Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
Nutrition Facts : Calories 358, Fat 16.9, SaturatedFat 5.4, Cholesterol 24.6, Sodium 375, Carbohydrate 28.7, Fiber 8.2, Sugar 0.5, Protein 25.6
CORN AND BLACK BEAN SALAD WITH BASIL-LIME VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango.
- For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.
- Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.
MUSHROOM AND PECORINO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO
Steps:
- Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
- Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
- Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
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