Photos of Insalata di Fagiolini by Mario
This salad is a beautiful marriage of just a few ingredients and it’s very easy to make.
The crunchiness of the beans and walnuts, sweetness of roasted red pepper, rich and creamy Mozzarella and refreshing lemon make this salad a perfect option for a hot, summery day.
The flavours don’t really blend into one, instead they all keep their individuality and texture. That’s what I think makes it so interestingly delicious! Not to mention the presentation of all the colours. And yes, it is another recipe of ours resembling colours of the Italian flag 🙂
Insalata di Fagiolini
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Serves 2
Recipe by Bill
INGREDIENTS
- 1 small red pepper
- 200 g of fine green beans, ends cut off and discarded
- 1 buffalo Mozzarella ball
- 30 g walnuts
- 3 tbsp olive oil
- Juice of half lemon
- Sea salt
- Freshly cracked black pepper
INSTRUCTIONS
- Place red pepper on a tray lined with baking paper, roast for 40 minutes, 180 degrees Celsius. When ready, place in a bowl, cover with cling film and leave for 5 minutes – this will help you peel the skin off. Once peeled, cut lengthwise into 0.5 cm strips, discard stalk and seeds.
- In the meantime, boil water, season with salt and cook green beans for 3 – 5 minutes, depending on how crunchy you like it, then chill in ice cold water.
- Tear Mozzarella into small chunks and roughly chop walnuts.
- In a bowl, mix together red pepper strips, green beans, Mozzarella, walnuts, olive oil and lemon juice, season with salt and pepper, and that’s it!
NOTES
- Walnuts add extra protein to the salad, however if you’re not a big fan of them, you can replace them with other nuts, such as cashews or pine nuts.
