Multicolored Red Pepper and Bean Salad

     You can prepare the vegetables up to two hours before serving and store them, covered, in the refrigerator. If desired, substitute feta cheese for ricotta salata.

     Coarse salt

     1/2 pound green beans, ends trimmed

     1/2 pound yellow wax beans, ends trimmed

     3 shallots, thinly sliced into half-moons (about 3/4 cup)

     1/4 cup capers, rinsed and drained

     3 tablespoons sherry vinegar

     5 tablespoons extra-virgin olive oil

     3 pounds assorted bell peppers, halved, seeds and ribs removed

     Freshly ground black pepper

     1/2 cup loosely packed fresh basil leaves

     1/2 cup loosely packed fresh mint leaves

     6 to 7 ounces ricotta salata cheese

     Prepare a large ice bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add green beans and wax beans to boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes.

     Transfer beans to ice bath to stop cooking and to preserve the color. Drain and pat dry with paper towels. Slice larger beans in half lengthwise. Set aside in a large bowl.

     Make vinaigrette: In a small bowl, combine shallots, capers, vinegar and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add oil, whisking until emulsified.

     Meanwhile, slice peppers as thinly as possible using a sharp knife or mandoline. Add to bowl with beans.

     Drizzle vinaigrette over top, and toss to combine; season with salt and black pepper. Just before serving, tear basil and mint leaves into small pieces, and crumble ricotta salata. Toss herbs and cheese into salad, and serve. (Serves 10 to 12)