Heirloom tomato and summer bean salad
Michael FagnoniHawks Restaurant
, Granite Bay
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1/2 lb. Romano beans, ends trimmed
1/2 lb. yellow wax beans, ends trimmed
3 tbsp. finely minced shallot
2 tbsp. lemon juice
1/2 cup olive oil
Salt and black pepper, to taste
8 large heirloom tomatoes (assorted variety)
16 basil leaves
Pecorino cheese, small piece
3 tbsp. aged balsamic vinegar
Coarse sea salt
Blanch beans: Bring a large pot of salted water to a boil. Place trimmed Romano beans in boiling water and cook until beans are tender yet crisp. Transfer beans to an ice bath. Once beans are chilled, strain and set aside. Repeat this process with yellow wax beans.
Cut beans into 1-inch lengths and combine in a mixing bowl. Add shallots and toss bean mixture with lemon juice and 3 tbsp. of the olive oil. Season to taste with salt and black pepper.
Remove cores from tomatoes and cut each tomato into 8 large sections. Dress tomatoes with remaining olive oil, salt and pepper. Add beans to tomatoes and divide evenly among 8 plates. Tear basil leaves into large pieces and sprinkle over salads. Using a peeler, shave pecorino over each salad. Spoon vinegar around the base of each salad. Finish with a sprinkle of coarse sea salt.