Ingredients

　　

Step 1

Prep and cook green beans (1 or 2 pounds) as for the gratinate, but have ready a bowl of ice water to refresh them and set the color. As soon as they are cooked to a soft snap (see box, facing page), lift the beans and drop them in the ice water. Chill thoroughly, then drain and dry them well.

　　

Step 2

Toss the blanched beans with cherry tomatoes, mozzarella cubes, and basil chiffonade (in the same proportions as for main recipe). To dress the salad, sprinkle over it 2 tablespoons wine vinegar, 1/4 cup extra-virgin olive oil, and salt and freshly ground pepper to taste.

　　

Step 3

Toss well and serve.

　　From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.