Finocchiona Salami, Asparagus & Green Bean Salad
@ 23 Oct 2013
500g green beans, blanched and refreshed
20 asparagus spears, blanched and refreshed
1 red onion, peeled and sliced
40 finocchiona salami slices
Lime Yoghurt Dressing
500ml Greek yoghurt
3 limes, zested
1 lemon, zested
1 garlic clove, peeled and minced
50ml extra virgin olive oil
2 limes, juiced
Salt and freshly ground black pepper, to taste
60g chopped shallots
180ml lemon juice
125ml extra virgin olive oil
60ml champagne vinegar
For the lime yoghurt dressing: Mix the yoghurt, lime zest, lemon zest and minced garlic in a mixing bowl. Gradually add in the extra virgin olive oil and lime juice and whisk until emulsified. Season with salt and freshly ground black pepper to taste. Set aside.
For the lemon vinaigrette: Place the chopped shallots in a mixing bowl and season with salt and freshly ground black pepper to taste. Set aside the seasoned chopped shallots for about 15 minutes. Gradually add in the lemon juice, extra virgin olive oil and champagne vinegar and whisk until emulsified. Adjust the seasoning as necessary. Set aside.
Toss the blanched green beans, blanched asparagus and sliced red onion with the lemon vinaigrette in a mixing bowl.
Place 5 slices of the finocchiona salami onto the bottom of each serving plate and top with the tossed green bean salad. Drizzle with the lime yoghurt dressing and finish it off with the remaining finocchiona salami slices.