Toasted Almond Ricotta Salata Green Bean Salad

I absolutely love citrus salads and am always on the lookout for more citrus recipes. For this recipe, we’ll be using haricot verts green beans. Ever see those skinny little green beans at the Farmers’ Market? They’re a French variety, also known as haricot vert, or filet beans. Haricot verts are more delicate than regular green beans and taste great blanched. If you can’t find haricot verts, you can use regular fresh green beans, just boil them a little longer. We’ll also be using ricotta salata, an aged and salted ricotta cheese. Grated, it goes well over salads and adds saltiness to a fresh salad… per Bobby Flay from The Food Network 🙂 Unlike fresh ricotta, ricotta salata can be grated, sliced or crumbled. Mild feta can also be used instead. This is a super easy citrus summer salad that can also be an ideal side alongside your fish or meat protein entrée. Ingredients:
  • 1 tablespoon plus 1/4 teaspoon salt
  • 1 pound haricot verts green beans
  • 2 ounces ricotta salata cheese, grated
  • 2 ounces toasted almonds
  • 2 ounces orange zest
  • sprinkle of freshly squeezed orange juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Drain, pat dry, and place in a large bowl.

  2. In a small bowl, drizzle olive oil, and sprinkle fresh orange juice over salad.

  3. Add toasted almonds, sprinkle 1/4 teaspoon salt, and 1/8 teaspoon of pepper. Grate orange zest and ricotta salada on top. You are ready to serve! It’s that easy!


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