Smoked Turkey Leg and Green Bean Salad (Sunny Anderson) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 pound string beans, ends trimmed, cut into 1-inch pieces |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 small red onion, sliced in half moons |
3 cloves garlic, minced |
kosher salt and freshly ground black pepper |
1 red bell pepper, seeded and julienned |
6 sun-dried tomatoes packed in oil, chopped |
meat from 1 (1-pound) smoked turkey leg, skin removed and meat roughly chopped, 10 ounces |
1 tablespoon lemon juice |
1/4 cup pine nuts, toasted |
Directions:
1. Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.
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