Servings:
Serves six to eight.
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Ingredients
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1 cuploosely packed basil leavessee savings
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2 stripslemon zest about 3 inches long and 1/2 inch wide, white pith removedsee savings
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1/3 cupextra-virgin olive oilsee savings
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Kosher saltsee savings
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2 poundfresh slender green beans, trimmed (long ones snapped in half)see savings
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2 cupsarugula, rinsed and spun drysee savings
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2 cupscherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halvedsee savings
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1-1/2 cups (10 oz.)1-inch-diameter fresh mozzarella balls (ciliegine), halvedsee savings
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1 tablespoonfresh lemon juice; more to tastesee savings
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Freshly ground black peppersee savings
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Directions
1.
Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.
2.
Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid's fill hole and puree until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.
3.
Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.
4.
In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.
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