Crunchy String Bean Salad

Easy, Summer Side Dish

Crunchy Green Bean Salad
Difficulty: Easy
Cook Time: min

Michael Schlow, chef/owner of Alta Strada, shares a recipe for crunchy string bean salad. It is a dish he likes to served chilled at a barbecue. In colder weather, it makes a nice heated side dish to meat or chicken.

Click here to visit Michael Schlow's Web site.


  • 3 pounds fresh string beans, ends snipped
  • 3 tablespoons salt
  • 1 to 2 small red onions, thinly sliced, about 2 cups
  • 10 to 12 thin slices prosciutto di Parma, julienned
  • 3/4 cup extra-virgin olive oil
  • Juice of 2 lemons
  • 1 tablespoon fresh rosemary, chopped
  • Salt to taste
  • Pepper to taste
  • Crushed red pepper flakes to taste
  • Cooking Directions

    Bring a large pot of water to a boil and add the salt.

    Fill a large bowl with ice water and set it beside the sink.

    Blanch the string beans in the salted water for 1 to 2 minutes, until cooked but still slightly crunchy, then strain and plunge in ice water for 2 minutes.

    Strain beans, transfer to a bowl, and refrigerate. (The beans can stay in the fridge for up to a day.)

    Remove beans from the fridge 1 hour before serving. Add the onions and prosciutto. (This

    can either be done in advance or when you dress the salad.)

    Just before bringing the salad to the table, mix in the oil, lemon juice, rosemary, salt, pepper, and crushed red pepper flakes.

    Taste for seasoning, add more oil or lemon if necessary, and serve.

    *Recipe courtesy Michael Schlow's "It's About Time."

    Recipe Summary

    Main Ingredients: string beans, onions, prosciutto

    Course: Side Dish, Vegetable

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