I caught a recipe on a Splendid Table podcast yesterday that had me thinking of dinner but also of a great dish for the upcoming holiday weekend (I would do a link but it there isn’t one for this recipe). Very simple and after making it once I have some ideas to expand on for the next time. Ingredients are: green beans, salami, walnuts, oil, vinegar. It ended there but I added red pepper flakes and a poached egg.
The green beans (I used TJ’s frozen haricot vert, such a good product and the local beans are lousy so far this year) I steamed in a little water with a little olive oil until they turned bright green then I dropped them into an ice bath to stop the cooking. Drain the beans and put into a bowl add toasted and cooled walnuts (350 oven until they smell toasted and fragrant) next the salami (love Boar’s Head Italian Salame, look for a white paper wrapper ) that gets diced and added to the bowl too.
Give the ingredients a light coat of balsamic vinegar, salt, pepper and some red pepper flakes (those I crushed) That is it friend, you’re set. I added a poached egg so I could turn it into a meal. It would also be good with a good olive, chives or some goat cheese but not necessary. I’m also thinking you could reduce the vinegar on the stove to give it a little more punch but again not needed. See, I said it was easy!
You will end up with a salad that is bright and crunchy from the squeaky green beans, chewy and spicy from the salami with some round flavor from the toasted walnuts. Anything special you’ve got to eat on Memorial Day weekend? If you like wine and you haven’t tried it you might like a bottle of Portuguese Vinho Verde from a vineyard called Espiral. It’s so refreshing with salads. Light, sparkling we call it Disney wine, if you try it you’ll get it.