Ingredients

• 1/4 cup pine nuts, plus for garnish
• 1 cup mayonnaise
• 1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 4 anchovy fillets
• 3 dashes Worcestershire sauce
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 pound green beans, chopped
• 4 tomatoes, sliced
• 1 bunch basil, leaves torn

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Instructions

1. Watch how to make this recipe.
2. For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
3. In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
4. For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.