String Bean Arugula Salad Recipes

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:

• Prepare an ice-water bath. Cook green and wax beans in a large pot of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer beans to ice-water bath until cool, reserving water in pot. Drain beans, and cut into 2-inch-long pieces.
• Add pasta to the reserved boiling water, and cook until al dente. Drain and spread on a rimmed baking sheet. Refrigerate for 10 minutes. Transfer chilled pasta to a large serving dish.
• Whisk lemon zest and juice and 3/4 teaspoon salt. Season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Drizzle over pasta, and toss until well coated.
• Add beans, pine nuts, and grated Parmesan. Toss until evenly distributed. Just before serving, fold in arugula, and top with shaved Parmesan.

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:

• Heat the grill to medium-high.
• In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

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:

• Asparagus -- In a small sauce pan, fill with about 1" or a bit less of water and salt and bring to a low boil. Add the asparagus and cook, just 2-3 minutes depending on it's thickness. Then immediately remove and add to a ice bath. Just a bowl of water with ice. This will stop the cooking and keep the asparagus a bright green color (call blanching). Just let them cool off in the ice bath for a minute then remove and let drain and dry.
• Vinaigrette -- Just mix the vinegar, olive oil, mustard, garlic, lemon, sugar, salt, and pepper. I like to use a small tupperware and then I just shake it up. You can also mix it in a small measuring cup or bowl. Whatever is easier for you.
• Salad -- In a small bowl, I like to add the beans (drained and rinsed), asparagus, dill, and just a couple of teaspoons of the vinaigrette (not too much) and toss well.
• Greens -- On your serving platter, I add the arugula, micro greens, onion and a squeeze of one of the lemon wedges and another couple of spoons of the vinaigrette and toss lightly. Then top with the asparagus and bean mixture. Just lightly toss.
• Top the whole thing with the pecorino romano, a sprig of dill and the lemon slices around the side.
• Serve -- Grill some salmon or possibly chicken - slice and top the salad. Drizzle the vinaigrette over the top. This makes an amazing dinner.

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:

• To prepare the vinaigrette, combine the vinegar and shallots in a bowl. Whisk in the oils. Season with salt and pepper. Set aside for 30 minutes.
• For the salad: Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook until they are just tender, about 5 minutes. Drain well and dry thoroughly in a dish towel.
• In a large bowl, combine the beans, arugula and dressing. Toss well. Taste and adjust the seasonings. Using a cheese plane, shave the cheese into the bowl in paper-thin slices. Toss gently to break the cheese up slightly. Transfer to a serving bowl or platter. Scatter the olives around the salad.

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

Steps:

• In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Steps:

• Preheat oven to 375 degrees. Place walnuts on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Let cool slightly. Finely chop, and set aside.
• Whisk together vinegar, yogurt, mustard, 1/2 teaspoon salt, and the toasted nuts in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.
• Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Set aside.
• Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Transfer to a cutting board, and cut into 2-inch pieces.
• Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing; toss to coat.