Green Bean Salad with Prosciutto

  • 1 Lb. green beans
  • 4 Oz. prosciutto cut into thin strips
  • 2 Tbs. red wine vinegar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground white pepper
  • 3 Tbs. olive oil
  • ½ medium onion chopped
  • 1 Tbs. fresh basil
  • 1/2 cup shavings of Parmesan cheese

Cook beans in a pot of salted water until tender; approx. 5 minutes.  Drain and rinse with cold water.  Allow to dry.  In a large non-stick skillet add prosciutto and onion.  Cook over high heat until onions are translucent and prosciutto starts to crisp.  In a large bowl, combine the vinegar, kosher salt and white pepper.  Whisk in the oil.  Add the prosciutto mixture and the basil and mix well.  Add the beans and cheese shavings and toss gently.  Serve immediately.

Adapted from 1999 Food and Wine Recipes.

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