LIDIA’S STRING BEAN SALAD – A Recipe from Lidia’s Commonsense Italian Cooking
This is a refreshing salad, particularly in the summer months. Do play with the different kinds of string beans available in season. I love the flat Roman green varietal, but a mixture of green and yellow wax beans is delicious. This base salad can be enhanced to become a main course by adding canned tuna or sardines. It is also a great way to use leftover grilled fish or chicken.
- ¼ teaspoon kosher salt, plus more for the pot
- 1 pound string beans, trimmed
- ½ cup loosely packed fresh basil leaves
- ½ cup drained tiny capers in brine
- 2 tablespoons red-wine vinegar
- 2 tablespoons extra-virgin olive oil
Bring a large pot of salted water to a boil. Add the string beans, and blanch until tender, about 7 to 8 minutes. Drain, and rinse to cool slightly.
Shred the basil. Put the string beans in a bowl, and toss with capers and basil. Drizzle with the vinegar and oil, and season with salt. Toss to coat, and serve slightly warm or at room temperature.
From Lidia’s Commonsense Italian Cooking by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Alfred A. Knopf, New York, 2013.