edibleportland.com | 45 For this recipe, I recommend using the best ingredients you can find. It is a simple recipe that relies on the freshness and quality of taste of each ingredient. Serves 4 as a side Note – make the pickled shallots the night before. INGREDIENTS 1 pound green beans 4 cups arugula ¼ pound very thinly sliced serrano ham or other spiced prosciutto 1 pint of cherry tomatoes ½ cup quick pickled shallots (recipe follows) Good quality parmesan Creamy vinaigrette to taste (recipe follows) ½ cup Fresh tarragon Fresh ground black pepper Steam the green beans until just done. They should be bright green still and have a bit of a crunch. The time it takes depends on the thickness of the beans, so take one out every so often and taste. Once done, pour out into a colander and allow to cool to room temp. Place in a large bowl. Wash arugula and chop into large pieces, add to bowl of beans once they’re cool. Toast the ham – in a medium sized pan, turn on to medium heat. Place a clean plate next to the hot pan. Once warm, place pieces of ham into the pan and “toast” them until slightly crisp. This takes less than a minute, so watch carefully and then lift them out of the pan and place on the waiting plate. Repeat for as much ham as you want in the salad. Let cool on plate. Cut tomatoes into 4 pieces, creating little wedges, add to bowl of green beans. Take ½ cup of pickled shallots out of jar and gently chop, then add to bowl of beans and tomatoes. Add vinaigrette to bowl to taste (about ½ cup) and toss, so it evenly covers everything. Take cooled and crisped ham and break it up into small pieces and sprinkle over salad. Grate parmesan over salad and toss with tarragon and a good amount of freshly ground black pepper. Serve and enjoy! CREAMY VINAIGRETTE 2 Cloves Garlic, minced or pressed 1 Tablespoon Dijon mustard 2 Tablespoons Balsamic Vinegar 2 Tablespoons Mayonnaise Fresh ground black Pepper and Salt ½ cup Olive Oil In a medium sized bowl, place garlic, mustard, balsamic and mayonnaise. Whisk until creamy. Add just a pinch of salt and pepper. Add olive and whisk until thickened and creamy. Taste, and add more salt and pepper if desired. Quick Pickled Shallots 1-2 Shallots, thinly sliced 1/2 cup fresh dill 1 garlic clove, sliced 1 teaspoon sugar Black pepper Champagne vinegar Boiling water In a pint jar, place shallots, dill, garlic, sugar, and black pepper. Bring a pot of water to boil, then very slowly pour over the shallots until the jar is ½ way filled. Then pour in the vinegar until it reaches the top. Cap the jar and give a shake a few times to dissolve the sugar and make sure everything is mixed. Set aside on the counter for 1 hour then put in fridge overnight. With the extra shallots not used for this recipe, they are excellent in other salads for toppings and will keep about a month in the fridge. Recipe and photo by Allison Johansen Heirloom Green Bean Summer Salad
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