Here’s a salad adapted from a Giorgio Locatelli recipe from the UK Guardian, June 9, 2007.
Green Bean Salad with Mosciame Del Tonno
• 1 cup oil cured sun-dried tomatoes (do not drain or blot them)
• 1 Tbsp. olive oil
• 3 Tbsp. red wine vinegar
• 4 cups fresh green beans; trimmed, blanched and cooled
• 16-20 thin slices mosciame del tonno
Chop the tomatoes and combine them with olive oil. Add this mixture to the vinegar. Toss beans in the vinaigrette and portion this between four plates. Top each salad with slices of mosciame. Squeeze lemon over each plate and drizzle any remaining vinaigrette over salads.
Serves 4.
