Green Bean Salad with Pistachios, Ricotta, and Mint
This salad rests on a contrast of temperatures and textures: freshly blanched green beans, still warm from their ice bath, alongside grilled zucchini and cool ricotta. The wasabi and horseradish in the dressing deliver a sharp, almost tear-inducing accent, balanced by the sweetish notes of teriyaki sauce—a characteristic crossroads of Japanese and Mediterranean flavors.
The technique of plunging the beans into ice water is called shock-cooling: it stops the cooking, fixes the bright chlorophyll color, and keeps the pods from turning into a soft mush. It’s thanks to this that the salad stays springy and looks fresh.
What to Know
- The ricotta can be replaced with soft goat cheese or young, crumbly feta, but then reduce the salt in the dressing.
- If the wasabi seems too sharp, start with half a tablespoon and add more to taste.
- Don’t overcook the beans: 5-6 minutes is enough, or they’ll turn limp.
- Add the pistachios at the last moment so they don’t go soggy.
Serve the salad immediately after assembling, at room temperature—cold zucchini loses its grilled aroma. The dressing can be made ahead and kept in the fridge for up to a day.
Part of Mediterranean cuisine — 20 more recipes in the section.
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Ingredients
Instructions
Thaw the beans on the top shelf of the fridge. Boil them in boiling salted water for 5-6 minutes, then drain and plunge the beans into ice water so they stay crisp and bright green.
Cut the zucchini into thin slices 3-4 mm thick and grill or pan-fry them in half of the olive oil, salting at the end.
Make the dressing. Whisk together, with a whisk or fork, the wasabi with horseradish, the remaining olive oil, the teriyaki sauce, and a pinch of salt.
Arrange the green beans with the grilled zucchini on plates, scatter with mint leaves and pistachios, and dress with the sauce.
Break the ricotta into large pieces with a fork, place on top of the beans, and serve.
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