Green Bean, White Bean, Basil And Ricotta Chopped Salad

• Sea salt
• 2 large handfuls haricots verts, trimmed
• 1 1/2 tablespoons rice wine vinegar
• 3 tablespoons grapeseed oil
• 3/4 cup cooked navy beans
• 1/2 cup fennel, cut in 1/4-inch cubes
• 1/2 cup chopped watercress
• 1/2 cup chopped green curly leaf lettuce or red leaf lettuce
• 2 tablespoons coarsely chopped basil
• 13 cup ricotta salata, shaved into irregular 1-inch shards with a vegetable peeler
• 4 chive flowers, broken into pieces, or 1 tablespoon chives in 1/2-inch slices
• Pumpkinseed oil, for sprinkling

1. Bring a large pot of generously salted water to a boil.
2. Add haricots verts, and cook until tender but still slightly crisp, about 3 minutes.
3. Drain, then cool under cold running water.
4. Cut into 1-inch pieces (there should be about 1 cup).
5. Set aside.
6. In a small bowl, whisk together vinegar and a large pinch of salt.
7. Slowly whisk in grapeseed oil until emulsified.
8. Taste and adjust seasoning; it should be highly seasoned.
9. In a large serving bowl, combine haricots verts, navy beans, fennel, watercress, lettuce, basil, cheese and chive flowers.
10. Pour half the dressing on top, and toss to coat, adding more if necessary.
11. Taste, and adjust seasoning.
12. Let sit for 15 minutes, then toss, and adjust seasoning once more.
13. Sprinkle a little pumpkinseed oil over it, and serve.

salt, handfuls haricots verts, rice wine vinegar, grapeseed oil, beans, fennel, watercress, green curly, basil, ricotta salata, chive flowers, oil

Taken from cooking.nytimes.com/recipes/8656 (may not work)