Preheat oven to 425 °F. Line two baking sheets with parchment paper.
Place salametti slices on one of the sheets. Cook in the oven for 6 to 8 minutes or until slices are golden and crispy. Set aside.
In a bowl, drizzle 15 ml (1 tbsp.) olive oil over bread cubes and mix. Season with salt and pepper. Place on the other baking sheet and cook in the oven for 6 to 8 minutes or until croutons are nice and golden. Set aside.
In a bowl, mix Dijon mustard, lemon juice, and honey. Season with salt and pepper. Whisk in olive oil in a steady stream. Set aside.
In a large bowl, combine beans, tomatoes, parsley, arugula, and croutons. Toss gently with a few spoonfuls of vinaigrette.
Divide the bean salad onto 4 plates. Garnish with the salametti chips and shaved Parmesan to taste. Season with pepper and serve immediately.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits.
By clicking “Accept” you consent to the use of all the cookies. Privacy policyAcceptReject