3 pounds fresh string beans, trimmed
2 cups red onions, thinly sliced
1/4 pound prosciutto di Parma, thinly sliced and cut into long, thin strands*
3/4 cup extra-virgin olive oil
6 tablespoons fresh lemon juice (from 2 lemons)
1 tablespoon fresh rosemary, coarsely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
In large pot of boiling salted water, cook beans until crisp-tender, 2 to 3
minutes. Drain in colander, then immediately transfer to bowl of ice and water
to stop cooking. Drain and pat dry. Refrigerate 1 hour, or overnight.
One hour prior to serving, in large
bowl, combine beans, onions, prosciutto, olive oil, lemon juice, rosemary, salt,
pepper, and red pepper flakes. Toss gently and let stand at room temperature for
one hour before serving.
Makes 10 servings.