I was born and raised in Kansas and learned to cook alongside my mother. Now, along with my wonderful husband, I have taken the plunge into the city life in New York. These are my food adventures: in my own tiny kitchen, and in the many restaurants of the city.

Saturday, May 28, 2011

Green Bean Salad with Duck Prosciutto Vinaigrette

As Spring and Summer produce arrives at the greenmarket, it brings along a sense of refreshment and renewal. An awakening of the senses and alighting inspiration. There is no need to bring along recipes--they create themselves when you see the strawberries piled next to the spinach or taste the samples of hot Italian sausage at a stand right next to their fresh new turnip greens.

One stand really getting my creative juices flowing lately is the Hudson Valley Duck Farm. They feature lovely fresh duck (especially fond of the lola duck breasts) but also have amazing duck charcuterie: rilletes, smoked, and prosciutto. I served this prosciutto thinly sliced at a party I had recently, but when I had leftovers I couldn't help but add them to this crunchy, bright salad in the form of a vinaigrette.

Green Bean Salad with Duck Prosciutto Vinaigrette

3 c. (2 large handfuls) haricot vert or green beans, trimmed
1/3 c. chopped duck proscuitto (or use pancetta or thick cut bacon)
2 TB extra virgin olive oil, divided
Juice of 2 lemons
1/3 c. toasted slivered almonds
flaky sea salt and fresh ground pepper

Heat a large pot of salted water over high heat and bring to a boil. Add in the haricot vert and blanch, cooking for about 1.5-2 minutes. Then remove the haricot vert and place immediately into a large bowl of ice water to stop the cooking.

While the haricot vert are cooling, make the dressing. Heat 1 TB extra virgin olive oil in a small pan over medium heat. Add the prosciutto and cook until it releases some of it's fat and flavor into the oil, about 2 minutes (If you are using bacon instead, cook the bacon on its own without the oil until cooked through). Remove the prosciutto to a paper towel and reserve the cooking oil and allow to cool slightly.

Put the lemon juice into a small bowl. Add in the prosciutto cooking oil in a steady stream, whisking while doing so. Then slowly whisk in the remaining 1 TB extra virgin olive oil.

Dry off the cooled haricot vert and place into a medium bowl. Add the dressing, the prosciutto and the toasted almonds. Toss together and then season to taste with salt and pepper. Serve immediately.

2 comments:

That Girl said...

I love that you can get duck from your greenmarket.

Brodsky Organization said...

This sounds magnificent! We love finding healthy and delicious ways to incorporate prosciutto into, well, every meal possible!