This is a great salad for summer time when many different types of fresh beans are available. In this recipe I used green beans but you can use whatever kind you want. I made a sherry vinaigrette to go with it. Marty loved it! The recipe is as follows:
vinaigrette(this makes more than you will need but it will keep for a week in the cooler)
1 shallot diced
2 oz sherry vinegar
2 oz extra virgin olive oil
1 sprig fresh thyme
mix it all together
the salad(for four)
1/2 baguette
a bit of olive oil(for brushing the bread)
1 pound green beans
8 oz fresh mozz
15 leaves flat leaf Italian parsley
salt and pepper(to taste)
First, blanch the green beans in some very salty water until they are slightly softened then drop them in ice water to cool. Next, slice the bread about half an inch thick and brush it with olive oil then put in your broiler until it is very dark. After that, chop up the parsley and mix it with the green beans, salt and pepper. Then add about 2 tablespoons of vinaigrette and put about 2/3 of the salad on the plates. Put a piece of toast on top of that then some mozz. Repeat layering once more and drizzle a bit of vinaigrette on top.
then eat it.
