Green bean salad with pears and pork loin
1 serving
10 minutes
This exquisite Italian salad combines the freshness of green beans, the sweetness of juicy pear, and the spiciness of carbonada. Legend has it that such combinations of ingredients originated in Tuscany, where chefs sought to blend contrasting flavors to create harmonious dishes. A delicate sauce made from sour cream, mayonnaise, garlic, and salt highlights the flavor play, while the finishing touch—sesame and black pepper—adds expressiveness. This salad is perfect as a light appetizer or a side dish to main meat courses. It not only delights the palate but also boasts an attractive appearance, making it an excellent choice for a festive table or an Italian-style dinner.
1
Boil the green beans for 4-5 minutes or steam them.
- Green beans (string beans): 150 g
2
Slice the pear and the pork loin.
- Pears: 1 piece
- Carbonade (cured pork loin): 100 g
3
Place on a plate.
4
Pour the sauce made by mixing sour cream, mayonnaise, salt, and garlic.
- Sour cream 10%: 1 tablespoon
- Light mayonnaise: 1 tablespoon
- Salt: to taste
- Garlic powder: pinch
5
Sprinkle with sesame seeds and black pepper on top.
- Sesame seeds: pinch
- Ground black pepper: pinch
