Soppressata & Bean Salad with Pecorino


  • 1 1/4 lbs. green beans
  • 1 lemon
  • 2 tablespoons ExV olive oil
  • salt and pepper
  • 2 bounches arugula (4 ounces each), stems discarded
  • 4 ounces soppressata, thinly sliced
  • 2 ounces pecorino Romano cheese


  • Cut beans across in half. Bring one inch of water to boil in a skillet over high heat. Salt the water and add beans, cooking about 3-4 minutes. Drain and plunge into ice water to stop cooking. Drain again.
  • Grate the lemon reserving the zest. Squeeze the lemon for the juice, retreiving about 2 tablespoons. Combine the zest and lemon juice in large bowl and whisk in olive oil, salt and pepper.
  • Add the beans, arugula and soppressata to dressing and toss lightly to coat. Spoon salad on platter and shave thinstrips of pecorino with potato peeler, topping salad.


  • Source:
  • "Adapted from Good Housekeeping 2005"