Green Bean Salad With 'Nduja Dressing Recipe

As the world becomes more connected, the blending of various techniques and flavors is a great way to create new dishes. While green bean salads are hardly a new idea, there are always ways to spice things up. The star of this dish, 'nduja (pronounced en-DOO-ya), is a cured pork salumi originating from the southern region of Italy known as Calabria. The 'nduja paste is made by combining ground pork with a variety of spices, including Calabrian chili peppers, which give it its distinctive fiery kick. This spreadable salami has gained popularity across the globe for its robust flavor and versatility in cooking.

Recipe developer Taylor Murray created this recipe using 'nduja to infuse a green bean salad with its signature heat and depth of flavor. Combined with the crisp freshness of green beans and the delectable crunch of cornbread croutons, this salad will delight your taste buds and transport you to a world where Southern charm meets Calabrian boldness.

To start, you'll need some day-old cornbread. This can be leftover from another meal or you can buy a chunk of it at many grocery stores. Pick up some fresh green beans or haricot vert, as well as some shallots and sherry vinegar. Shallots shouldn't be too tricky to find and are often near the other onions, but if you need to make a swap, go for very finely chopped red onion.

The final ingredient is the 'nduja. "This item may take some extra hunting to find," says Murray, "but I'm always able to find it where I live in L.A. at a specialty cheese shop or specialty grocery store that has a decent cheese and salumi selection." One of the largest makers of 'nduja in America is La Quercia and their website can hopefully point you in the right direction for tracking some down.

Break the cornbread up into rough, bite-sized chunks. Alternatively, you can simply cut the cornbread into cubes. Let the cornbread dry out a bit for a few hours or overnight on a rimmed baking sheet.

Heat an oven to 400 F. Drizzle cornbread with 2 teaspoons olive oil and bake until golden brown and crisp, about 8 minutes. Set aside to cool. If you need to prep these in advance, store them in an airtight container at room temperature.

Bring a large pot of salted water to a boil. Get a large bowl full of ice water ready. When the water is boiling, dunk the green beans in and stir to make sure all are evenly submerged. Blanch until crisp tender, about 4 minutes, before straining and transfering to the ice water. Once the green beans have cooled, drain on a paper towel and set aside while you make the vinaigrette. This step can also be done ahead of time and the beans stored in an airtight container in the refrigerator.

To make the vinaigrette, start with a small pan over medium heat. Add the 'nduja and remaining teaspoon of olive oil. Cook while breaking up with a spoon until the fat begins to render out of the meat and everything starts to get sizzling and crispy. Add in the finely chopped shallots and cook until softened and translucent, about 1 or 2 more minutes. Remove from heat and stir in vinegar.

Drizzle the warm vinaigrette over the green beans and toss to coat. Sprinkle the croutons over the top and serve immediately. While this salad is intended to be eaten warm, the dressed salad can be saved in the refrigerator and reheated later, just be sure to leave the croutons off so they don't get soggy.

This dish would make a welcome addition to any backyard barbecue, particularly because the green beans won't get soggy or wilted the way a lettuce salad would. It could also make a fun alternative to traditional green bean casserole on the Thanksgiving table.