| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup pine nuts, plus for garnish
- 1 cup mayonnaise
- 1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 4 anchovy fillets
- 3 dashes Worcestershire sauce
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1 pound green beans, chopped
- 4 tomatoes, sliced
- 1 bunch basil, leaves torn
Instructions
- For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
- In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
- For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 590 |
| Total Fat | 55 g |
| Saturated Fat | 10 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 42 mg |
| Sodium | 799 mg |
Reviews
I have watched food channel since it’s inception and she is probably my favorite Her recipes are great and she doesn’t talk fast This recipe is wonderful
how come I can’t find the reviews for her bourbon soaked cherry bread pudding? I’ve tried everything can’t get reviews. I was able to see the one review on this one but not her pudding. Can anyone help me?
The taste was 5 stars, but it was thicker than Nancy’s, not pourable like hers was; I added more lemon juice and even a bit of EVOO, but still thick like a dipping consistency. I don’t know what else to do other than thinning it down with cream or milk. I will play with it. Otherwise, very tasty.