Categories: Salad
Ingredients
- Croutons:
- 1/2 loaf rustic Italian bread, cut into 1" cubes
- 6 garlic cloves, minced
- 3 tbsp dried oregano
- 3/4 cup olive oil
- Kosher salt and black pepper, to taste
- Vinaigrette:
- 3 tbsp Dijon
- 1/2 cup red wine vinegar
- 1 cup olive oil
- Kosher salt and black pepper, to taste
- Salad:
- 1 lb. haricot verts
- 2 1/2 lbs. (about 4 medium) heirloom tomatoes, cored and each cut into 8 wedges
- 1 lb. ricotta salata, shaved with a vegetable peeler
- Sea salt and black pepper
- 1 cup torn fresh basil leaves
Directions
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make the croutons: Preheat the oven to 300. Combine the bread, garlic, oregano, and olive oil in a large bowl and toss until the cubes are completely coated. Spread on a rimmed baking sheet in a single layer, season with salt and pepper and bake for 15-20 minutes, until golden brown. Set aside to cool.
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To make the vinaigrette: Combine the Dijon and vinegar in a small bowl Whisk in the olive oil in a slow, steady stream. Season to taste with salt and pepper.
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To make the salad: Bring a large pot of generously salted water to a boil. Prepared an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until barely tender. Drain the beans and transfer to the ice bath to chill quickly and then drain again and dry on paper towels. Cut each in half. Combine the haricots and tomatoes in a large bowl. Shave the ricotta salata into the bowl using the holes of a box grater. Add the croutons and toss to combine thoroughly. Pour the vinaigrette over the salad and croutons and gently toss with wooden spoons. Season with sea salt and black pepper. Transfer the salad to a serving bowl, garnish with the basil and serve.