Green Bean Salad With 'Nduja Dressing Recipe
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 8 ounces day-old cornbread
  • 3 teaspoons olive oil
  • 1 pound green beans
  • 5 ounces 'nduja
  • 2 shallots, finely chopped
  • 1 tablespoons sherry vinegar
Directions
  1. Break the cornbread into bite-sized pieces and transfer to a rimmed baking sheet. Let dry overnight.
  2. Heat oven to 400 F. Drizzle cornbread with 2 teaspoons olive oil and bake until golden brown and crisp, about 8 minutes. Set aside.
  3. Heat a large pot full of water to a boil. Add some salt and blanch the green beans until crisp tender, about 4 minutes. Transfer to an ice bath, then drain and pat dry. Place the green beans on a platter.
  4. In a small pan over medium heat, add the 'nduja and the remaining teaspoon of olive oil. Cook, breaking up with a spoon, until fat is rendered and meat is crisp, about 5 minutes. Add shallots and cook until translucent, about one minute more. Remove from heat. Stir in sherry vinegar.
  5. To assemble the dish, place the beans on a large platter. Drizzle with 'nduja vinaigrette and top with cornbread croutons.