Prep 20 mins
Cook 10 mins
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.
- 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
- 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.
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.)
This salad was great! We used sliced salami, cut into strips, and also cut the tomatoes (we used Roma tomoatoes) into bite sized pieces. This hit the spot, and I can't wait to make it again with tomatoes from our garden.
I made a reduced version of this for our grilling tonight. I didn't have salami, was planning to use normal onions instead of green, but hubby had used all our onions in the potatoe dish! So - no onions and no salami, but still a nice simple salad with a wonderful tangy dressing! Thanks for posting this!