from the kitchen of Jonny Hunter, Underground Meats founder
Its full-fledged summer here in Madison WI, and this is one of my go to salads. I love green beans from the farmers market. They're crunchy, fresh and great to soak up the flavors of herbs and dressings. Throw in an heirloom tomato that is bordering on overripe, plus some garlic and salami and you have yourself a spicy, flavorful side salad for your next grill out.
Ingredients (serves 2):
- 1 lb green beans, stemmed, blanched, and chilled
- 1 large heirloom tomato
- 1 head of garlic
- 1/2 stick (1 oz) of Underground Meats Saucisson Sec, diced
- 1/2 small red onion, thinly sliced
- 1 tablespoon pepitas
- 1 tablespoon olive oil
- Salt, to taste
Instructions:
- Prepare the Tomato Vinaigrette:
- Grate the heirloom tomato using a cheese grater and discard the skin.
- Place the grated tomato in a fine mesh sieve to drain excess liquid for about 5 minutes.
- Transfer the drained tomato to a bowl and add 1 tablespoon of olive oil and 1 teaspoon of salt.
- Grate the garlic into the tomato mixture.
- Let the vinaigrette sit for 20 minutes to allow the flavors to meld.
- Cook the Salami and Pepitas:
- In a pan over medium heat, add the diced salami.
- Toss in the pepitas and cook until they are toasted, about 2-3 minutes.
- Prepare the Onion:
- Slice the red onion thinly and toss with a pinch of salt.
- Assemble the Salad:
- In a large bowl, dress the blanched and chilled green beans with the tomato vinaigrette.
- Top the salad with the cooked salami and toasted pepitas.
- Garnish with the salted red onion slices.
- Serve:
- Serve the salad chilled or at room temperature.