Green Bean Salad with Pecorino & Soppressata


  • 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


  • 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.


  • 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