Makes 8 servings


  • 3 tablespoons lemon juice, or to taste
  • 1 tablespoon white wine vinegar
  • 2 tablespoons minced shallots
  • Salt and pepper as needed
  • 7 tablespoons extra-virgin olive oil
  • 1 lb green beans, ends trimmed
  • 1/4 lb prosciutto, thinly sliced
  • 1/4 lb Gruyère cheese cut into sticks


  1. Combine the lemon juice, vinegar, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually whisk in 6 tablespoons olive oil. Season with additional salt and pepper, if needed. Set aside.
  2. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely tender to the bite, about 3 minutes. Drain the green beans and rinse with cold water until they feel cool. Drain well.
  3. Toss the greens beans and the dressing together and let them marinate at room temperature for 10 minutes.
  4. Heat the remaining olive oil in a sauté pan over medium-high heat until it shimmers. Add the prosciutto to the hot oil and cook until it “frizzles,” about 2 minutes. Add the prosciutto and the Gruyère. Season with additional salt and pepper if necessary. Serve at room temperature.

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