Green Bean Salad with Pecans and Dry-Cured Ham
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10 min |
| Source | Chocolate & Zucchini (pg 8-9) |
| Yield / serves | 6-8 servings |
| Rating | Very good
Ideal for a really hot day |
Ingredients
- 1 1/2 lb fresh or frozen green beans (do not thaw), trimmed
- 2 T extra virgin olive oil
- 1 T cider vinegar
- fine sea salt and freshly ground pepper
- 1/3 c loosely packed fresh flat-leaf parsley leaves, roughly chopped
- 3 oz dry-cured ham, thinly sliced and shredded in 1-inch strips (prosciutto, Parma, Serrano, etc.)
- 1/3 c pecans, toasted and roughly chopped
Preparation
Steam the beans for 10 minutes (12 if frozen), until cooked through but still crisp. If your steamer is small, work in two batches to ensure even cooking. Dump the beans in a large bowl of ice-cold water, to stop the cooking and preserve the beans' color. Drain thoroughly.
In a medium salad bowl, whisk together the oil and vinegar. Season with a little salt--not too much, as dry-cured ham is quite salty--and a generous grind of pepper. Add the beans and parsley, and toss gently to coat. Taste and adjust the seasoning. Arrange the ham and pecans over the beans.
Serve immediate, or refrigerate for up to a day. Remove from the fridge half an hour before serving.
