I have said before that Elisabetta and I cook quite differently; I tend to follow recipes, whereas she opens the fridge and improvises. Leftover sting beans, for example, led to a very tasty string bean salad.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 1/2 cups cooked string beans (ours were boiled, and unseasoned save for the salt in the water they boiled in)
- A large firm Williams pear, washed, cored, and sliced into 16 slender wedges
- 1/2 cup diced (quarter-inch dice) moderately aged pecorino toscano cheese (another mild, firm cheese along the lines of cheddar will also work, but we had pecorino, which goes very well with pears)
- About a half cup of cashew nuts
- About a half cup of crunchy croutons; ours were from a bag
- 5 fresh mint leaves, shredded
- A drizzle of balsamic vinegar
We didn't use salt, because the string beans were already salted, and thought about a drop of olive oil, but decided against it. Crusty bread, however, and had we been drinking wine would have gone with a white.