If you do not have filet beans, try this with Romano beans cut into 1-inch diamonds instead.
INGREDIENTS:
6 cups Red Oak leaf lettuce, cleaned and torn into bite-sized bits 3 cups escarole leaves, pale and tender from center of head, cleaned and torn into small bite-sized bits 10-20 basil leaves, stacked and set aside 1-2 medium tomatoes, or enough to equal 2 cups, seeded and cut into ½-inch dice, or halved or quartered if cherry tomatoes 1-2 cups Quickled Filet beans, v.1 or v.2 your choice* ¼ cup or more pine nuts, very lightly toasted, or not 1 cup, or as needed, Simple Red Wine Vinaigrette Version #1, or Cream Red Wine Vinegar Dressing (See recipes on site) Sat and Pepper to tasteMETHOD:
Drain the beans well and place in a non-reactive bowl. Dress very lightly with chosen dressing and toss to evenly coat. Set aside.
In another bowl, combine the lettuce and escarole. Roll the stacked basil leaves into a tight cylinder and slice very thinly across the cylinder. Now, lightly dress the greens with whichever dressing you chose and toss gently to mix. Scatter the shreds of basil over the salad and toss gently to mix in. Distribute amongst 4 plates.
Distribute the beans equally over the salads.
Scatter the tomatoes over the beans, then season with salt and pepper. Finish by scattering the nuts overall. Season with a little salt and pepper and serve.
Chef’s Notes: Use whichever dressing you are in the mood for. You can use a tight red wine vinaigrette if you prefer, as well.
Serves: 4
Soure: Chef Andrew E Cohen
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