Green Bean Salad with Chopped Onion and Diced Smoked Pork
Consider this a Mediterranean Diet recipe that is the perfect example of plant-forward with bits of animal protein, used in the way people used to incorporate meat in their traditional diets, a little bit here and there. There are a lot of great traditional cured pork products from all around the Mediterranean and any of them can be used in this recipe.
- 1 pound fresh green beans trimmed
- 1/4 cup extra-virgin Greek olive oil
- 2-3 tablespoons Greek red wine vinegar
- Salt and freshly ground black pepper
- 1 large white onion minced
- 2 good-quality roasted red peppers in brine such as Florina peppers, rinsed, drained and diced
- 2 ounces Spanish jamon prosciutto di Parma, or Greek pasto or singlino pork, chopped
- 1 hard-boiled egg chopped fine
- 1/3 cup chopped fresh flat-leaf parsley
Steam the beans for about 8 minutes or so, until tender but al dente, or blanch them in salted water (it helps retain their color) for about 6-7 minutes. Drain and rinse in a colander with cold running water. Pat dry.
In a small bowl whisk together the olive oil, vinegar, salt and pepper.
Place the beans in a serving bowl. Top with the minced onion, peppers, cured ham, egg and parsley. Pour the dressing over the salad and serve.