Crispy Salami topped with Cannellini Beans and Arugula


  • 1 package pre-sliced Sopressata Calabrese or other good quality salami
  • 1 can of rinsed and drained Cannellini beans
  • 1 cup of lemon vinaigrette
  • Handful of Arugula leaves
  • Olive oil
  • Salt and pepper


Lemon Vinaigrette

  • 2 tbsp. chopped shallot
  • 1 Tbsp. chopped garlic
  • 1 tsp granulated sugar
  • 1 cup lemon juice
  • Grated zest of 1 lemon
  • ½ tsp crushed red pepper
  • ½ tsp dried oregano
  • 3 cups of blended oil
  • Salt & pepper to taste

Marinate the Cannellini beans in the lemon vinaigrette for 4 hours or overnight. Drizzle the salami slices with a little olive oil and roast them in Convection at 400° for about 8-10 minutes or until crisp. Cut the slices in half.

Toss the arugula with a little of the lemon vinaigrette.

To assemble, place a small portion of arugula on the salami slice, and top off with a small portion of beans.