Wednesday, March 10, 2010

Green Beans with Warm Bacon Vinaigrette

This recipe calls for haricot verts (French green beans). I used regular green beans, no problem.

Recipe Notes
Instead of following step 1, I put the green beans in the steamer basket of my rice cooker while my basmati rice cooked underneath it. This was a good, efficient way to do things to avoid dirtying an extra pot. Also, I didn't have either walnut oil or champagne vinegar, so I substituted 1-1/2 tbsp. Girard's Light Champagne Vinaigrette for both ingredients and it worked just great.

Nutritional Information
108 calories - 6.2 g. fat - 4.2 g. protein - 4.2 g. fiber

  • 2 lb. haricot verts, trimmed
  • 3 slices bacon (I used center-cut), chopped
  • 3/4 c. thinly-sliced shallots (about 2 medium)
  • 1-1/2 tbsp. walnut oil
  • 2 tsp. champagne vinegar
  • 1 tsp. kosher salt
  • 3 tbsp. chopped walnuts
  • 1 tbsp. chopped flat-leaf parsley


1. Cook beans in boiling water or until crisp-tender. Drain and plunge beans in ice water. Drain and set aside.

2. Cook bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon.

3. Add shallots to drippings in pan. Cook 5 minutes or until tender. Remove shallots and rest with bacon.

4. Add green beans to pan. Cook three minutes or until thoroughly heated. Combine beans, salt, oil & vinegar (or champagne vinaigrette), and bacon mixture.

5. Toss to combine. Top with walnuts and shallots. Serve warm.

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