Green bean salad with pork pastramă and mayonnaise

Name: Green bean salad with pork pastramă and mayonnaise
Ingredients: 300 g green beans; 1500 ml water; 1 teaspoon salt; 200 g pork pastramă; 4 garlic cloves; 1/4 teaspoon salt; 1/4 teaspoon ground pepper; 15 g parsley (optional); 1 egg yolk; 1 teaspoon mustard; 150 ml oil; 15 ml lemon juice; 1/4 teaspoon salt

Salad - Green bean salad with pork pastramă and mayonnaise by Giorgiana M. - Recipia

Green bean salad with pork pastramă and mayonnaise, made with cured pork, is served cold after at least 30 minutes in the fridge. The boiled beans and garlic are mixed into a thick mayonnaise, which holds the cubes of meat together nicely. I cut the pastramă into small cubes so each serving gets a little of everything. Prep: 20 minutes. Cook: 18 minutes. Rest: 30 minutes. Total time: 68 minutes. Serves: 4. Approximately 450 kcal and 11 g protein per serving.

Ingredients

For the salad

300 g green beans
1500 ml water
1 teaspoon salt
200 g pork pastramă
4 garlic cloves
1/4 teaspoon salt
1/4 teaspoon ground pepper
15 g parsley (optional)

For the mayonnaise

1 egg yolk
1 teaspoon mustard
150 ml oil
15 ml lemon juice
1/4 teaspoon salt

Preparation

1. Trim and wash the green beans. Boil them for 18 minutes in 1500 ml of water with 1 teaspoon of salt, until tender but still holding their shape. 2. Drain the beans and leave them to cool. 3. Put the egg yolk, mustard, 1/4 teaspoon of salt and lemon juice in a bowl. Beat, gradually adding the oil, until the mayonnaise thickens. 4. Cut the pastramă into small cubes and crush the garlic. Mix them with the cooled beans, 1/4 teaspoon of salt, the pepper and, if you like, the chopped parsley. Add the mayonnaise and mix well. 5. Chill the salad for at least 30 minutes.

Notes

You can leave out the parsley; the mayonnaise contains egg, and the bread served alongside contains gluten. Pastramă varies a lot in saltiness, so taste it before adding more salt to the salad. Thick beans need longer than thin ones. After draining, spread them out in a wide dish while they cool, so the steam doesn’t leave them watery. Serve the salad on fresh or toasted bread and keep it covered in the fridge for up to 3 days.