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 teaspoons paprika
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1/4 teaspoon ground coriander
6 tablespoons olive oil, divided
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 Tbsp. 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.
Source: Bon Appetit