Summer Green Beans Salad with Sicilian Pepper Vinaigrette
1 lb Green beans
1 Red pepper
2 tbsp. Omnivore Sicilia
1 Cup almonds
1 Clove of garlic
3 Tbsp of red wine vinegar
2 tsp Omnivore Salt
1/2 Cup extra virgin olive oil
5 oz Arugula
1 Bunch parsley
1 Bunch tarragon
1 Bunch mint
For the vinaigrette:
Roast the peppers at 350° for 35-40 minutes. Then put them in a small bowl, cover with plastic wrap and let sit for 10 minutes.
Blend roasted red pepper and jalapeno with garlic, red wine vinegar, 1 tsp Omnivore Salt, Omnivore Sicilia and olive oil.
Toss almonds with 1 tbsp of olive oil and 1 tsp of Omnivore Salt. Roast in the oven at 350° for 7-9 minutes.
Blanch the green beans and let them cool down completely.
Chop the green beans and combine with almonds, tarragon, mint and parsley leaves.
Season with the Sicilian vinaigratte and garnish with prosciutto.
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