Makes 4 servings
- 1 pound fresh green beans, washed, trimmed and cut into 2- to 3-inch pieces
- ¼ red onion, thinly sliced
- 1 cup grape tomatoes
- ½ cup thinly sliced prosciutto, cooked (reserve pan drippings)
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- Coarse sea salt and cracked black pepper
Blanch green beans in a large pot of salted water until bright green and crisp-tender, about 2 minutes. Shock beans in a large bowl of ice water. Drain and dry well. Toss beans in a bowl with onions, tomatoes and prosciutto. In a small bowl combine prosciutto pan drippings, olive oil and lemon juice. Pour over salad and toss. Season with sea salt and cracked black pepper to taste.
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