Haricots Verts with Warm Bacon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary. Ingredients:
2 pounds haricots verts, trimmed |
3 slices bacon, chopped |
3/4 cup thinly sliced shallots (about 2 medium) |
1 1/2 tablespoons toasted walnut oil |
2 teaspoons champagne vinegar |
1 teaspoon kosher salt |
3 tablespoons chopped walnuts, toasted |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
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