Green Beans with Salumi Vinaigrette
Fresh green beans are pan-seared until tender-crisp and dressed in a flavorful vinaigrette made with cured salumi, garlic, and Mediterranean seasonings. This elegant side dish combines the crispness of beans with a rich, meaty dressing.
Ingredients
- •1 clove garlic clove
- •2 ounces salumi (such as sweet soppressata, chorizo, saucisson sec, or salami), casing removed, chopped
- •¼ cup red wine vinegar
- •1½ teaspoon paprika
- •1 teaspoon finely grated lemon zest
- •1 teaspoon fresh lemon juice
- •¼ teaspoon ground coriander
- •6 tablespoons olive oil, divided
- •1 to taste Kosher salt
- •1 pound green beans
Cooking Instructions
- 1.
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 4 tablespoons oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.
5 min
- 2.
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.
12 min
- 3.
DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.
