the simplest way to serve salami…
Antipasto:
Jesus Salami And Borlotti Bean Salad
From The River Café
Serves 4
Jesus Salami, 300g
Fresh Borlotti Beans, 1kg
Garlic Cloves, 2
Red Wine Vinegar, 3tbsp
Extra Virgin Olive Oil
Plum Tomatoes, 4
Pod the borlotti beans and peel the garlic.
Put the beans in a pan with the garlic and cover with water. Bring to the boil then simmer till tender, about 25-35 minutes. Drain, season generously and add the vinegar and 3tbsp of oil.
Slice the tomatoes in half lengthways and then each half into 3 lengthways. Season the tomatoes and then mix with the borlotti beans.
Slice the chorizo finely. Divide the borlotti beans and tomatoes between 4 plates and place the chorizo over. Serve drizzled with olive oil.