Recipe by Sandylee
Great SUMMERTIME LUNCHEON (or Picnic for Two) when served chilled, with a platter of cheese and crusty French bread...EASY & TASTY....Make several hours ahead for flavors to blend.
Top Review by Caroline Cooks
It isn't summertime; however this made a really great lunch! I, too, cut my sliced salami into strips and marinated for about 1 1/2 hours. TASTY! Made for Prop It Up event in Cooking Photos. (took your suggestion--propped as a take-along road trip lunch with Pepper Jack slices and crackers.)
- 1⁄2 lb salami (chunk form, rather than sliced)
- 1 lb green beans
- 1⁄4 cup sliced green onion
- 3 tomatoes
- 1 tablespoon dijon-style mustard
- 1 tablespoon white wine vinegar
- 1 dash salt
- 1 dash fresh ground pepper
- 1⁄4 cup olive oil
Directions See How It's Made
- Cut salami into 2 inch by 1/4 inch thick sticks, put into mixing bowl.
- Trim tips and ends from green beans. Cut into pieces about 3 inches long. Steam for 10 mins or until beans are tender. Drain. Combine beans with the salami in bowl. Add the sliced green onion.
- Cut tomatoes into wedges and add to the green bean mixture in bowl.
- For the dressing, put the mustard and vinegar into a small mixing bowl. Add salt & pepper. Slowly whisk in the olive oil until mixture is creamy.
- Pour dressing over salami & vegetables. Turn over gently with spatula until all pieces are coated.
- Cover and refrigerate for two hours or more.
- NOTE: Recipe can be doubled or halved.