- 1 garlic clove
- 2 ounces salumi (such as sweet soppressata, chorizo, saucisson sec, or salami), casing removed, chopped
- 1/4 cup red wine vinegar
- 1 1/2 teaspoon paprika
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground coriander
- 6 tablespoons olive oil, divided
- Kosher salt
- 1 pound green beans, trimmed
- Blend garlic, salumi, vinegar, paprika, lemon zest, lemon juice, and coriander in a blender, scraping down sides as needed, until very smooth. With motor running, slowly add 4 tablespoons oil and 2 tablespoons water and blend until combined; season vinaigrette with salt.
- Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Add beans and cook, tossing often, until tender and browned in spots, 10-12 minutes. Add 1-2 tablespoons vinaigrette (reserve remaining vinaigrette for another use) and toss to coat.
- DO AHEAD: Vinaigrette can be made 4 days ahead. Cover and chill.