A Hungry Bear

This is a great way to mix up your standard green bean side dish - toss with a red wine vinaigrette and thin slices of prosciuotto, radishes and shaved Parmesan. The green beans are cooked in boiling water first, so the salad can be served warm.

Adapted from June 2009 Bon Appetit.

Ingredients: one pound of fresh green beans, 3 radishes, 2-3 ounces thinly sliced prosciutto, a hunk of Parmesan (you’ll shave off about 1-2 ounces), 1 teaspoon dijon mustard, 2 Tablespoons red wine vinegar, 1/4 cup olive oil, 5-6 fresh basil leaves.

Cook the green beans in boiling salted water for about 5 minutes, until slightly tender. Drain.

To make the dressing, mince the basil leaves and place in a small bowl along with the dijon and red wine vinegar.

Add the olive oil, whisking constantly until the dressing has a creamy, uniform consistency. I think I also added just a touch of honey at this point, but taste it yourself and see what you think.

Use a vegetable peeler to shave off thin strips of Parmesan. Very thinly slice the radishes.

In a large bowl, toss the green beans with the radishes, Parmesan, and strips of prosciutto (torn into pieces by hand if they are long). Add the dressing and stir to coat. Serve with fresh cracked pepper on top.