2 large local heirloom tomatoes
1 small tin of anchovies, drained of their oil
2 T capers
½ cup loosely packed parsley
¼ cup loosely packed basil
2 T white wine vinegar
3 T olive oil
Juice of half a lemon
¼ lb ricotta salata cheese
½ lb string beans, topped and tailed
Boil the string beans for a few minutes in salted water so that they are cooked, but remain somewhat crunchy. Drain them in a colander and cool them down in an ice bath or with cold water.
In a mini blender, or with a mortar and pestle, grind up the anchovies with the capers. Add in the parsley and basil and continue grinding.
Pour in the vinegar and keep grinding until it is a thick homogenous paste. Slowly pour in the olive oil until it is a nice consistency for dressing.
If it is too thick, add in about a tablespoon of water.
Slice the tomatoes horizontally giving them a medium thickness.
Shave the cheese thinly as well.
In a nice serving dish, place the green beans along the bottom, and layer the tomatoes over them.
Top with some of the thinly sliced cheese, and then drizzle with the dressing.
Serves 4 as an appetizer.
