BellaVitano & Two Bean Artichoke Salad
Chef Erich Cheica, Sartori Corporate Chef
Yield: 2 Pounds
Ingredients
- ½ pound fresh green beans
- ½ pound fresh wax beans
- 4 ounces artichoke hearts (marinated – drained & chopped)
- 1 tablespoon roasted red pepper (diced)
- 2 tablespoons balsamic vinegar
- 1 tablespoon sweet, stone ground mustard
- ½ cup extra virgin olive oil
- ½ cup Sartori Reserve BellaVitano cheese – shaved
- ½ cup Sartori Signature Blends Sicilian Blend
- 1 teaspoon fresh chopped basil
- Sea salt (to taste)
- Black pepper (to taste)
Directions
Cooking Directions
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Cook beans in boiling water until al dente. Shock in ice water to stop cooking process. Drain, pat dry and reserve.
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Cook beans in boiling water until al dente. Shock in ice water to stop cooking process. Drain, pat dry and reserve.
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Whisk together balsamic vinegar and mustard in a mixing bowl. Slowly whisk in olive oil.
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Place beans, artichoke hearts, red pepper, basil and half of both cheeses in the bowl with the balsamic/olive oil blend and toss together.
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Taste and season accordingly with sea salt & pepper.
Final Preparation
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Place in a serving bowl and garnish with each of the remaining cheeses.
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Chill until ready to use.