Green Bean Salad with Pecorino & Soppressata

Ingredients

• 2 lbs. green beans, trimmed
• 1 1/2 lemons
• 3 tablespoons olive oil
• salt
• pepper
• 24 ounces arugula
• 6 ounces thinly sliced soppressata
• 1 3 ounce hunk of pecorino Romano cheese

Method

• Cook beans in boiling, salted water for 4-6 minutes until crisp tender. Remove from boiling water and place in ice water to shock cold and stop cooking. Drain.
• Grate lemons and squeeze about 3 tablespoons of lemon juice. Combine these ina large bowl. Whisk in oil, salt and pepper.

Notes

• Add the beans, arugula and soppressata and toss to coat. Spoon onto platter or serving plates. Using a vegetable peeler, shave thin strips of pecorino to top salad.SOURCE: Adapted from Good Housekeeping