Crispy Salami topped with Cannellini Beans and Arugula
Easy to make and tasty to eat, this side dish is the perfect way to add some color and flavor to any meal.
- 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
- 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
Method of Preparation
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.