Green Beans with Salumi Vinaigrette

Ingredients for Green Beans with Salumi Vinaigrette

• 1 garlic clove

• 60g salumi (such as sweet soppressata, chorizo, saucisson sec, or salami), casing removed, chopped

• 60ml red wine vinegar

• 1 1/2 teaspoons paprika

• 1 teaspoon finely grated lemon zest

• 1 teaspoon fresh lemon juice

• 1/4 teaspoons ground coriander

• 6 tablespoons olive oil, divided

• Kosher salt

• 450g green beans, trimmed

How to make Green Beans with Salumi Vinaigrette

Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth. With motor running, slowly add 60ml oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.

Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned in spots, 10-12 minutes. Add 1-2 tablespoons vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.

DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.