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Green Beans with Bacon Vinaigrette

Green Beans with Bacon Vinaigrette

I found this recipe on Real Simple and thought it would make an excellent addition to our early Thanksgiving meal that I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. They paired nicely with the rest of the meal and everybody said they were tasty.

Green Beans with Bacon Vinaigrette

How to Make Green Beans with Bacon Vinaigrette

Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into a serving bowl. Enjoy.

Green Beans with Bacon Vinaigrette

Green Beans with Bacon Vinaigrette

Green Beans with Bacon Vinaigrette

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 8

Ingredients

  • ¾ lb green beans trimmed
  • 3 slices bacon
  • 1 shallot sliced
  • 1 tbsp cider vinegar
  • 1 tsp balsamic vinegar
  • 1 tbsp whole-grain mustard
  • 1 tbsp olive oil

Instructions

  • Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.
  • Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
  • Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt, and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into a serving bowl. Enjoy.
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12 Comments

  1. Try making that vinaigrette warm and drizzle it over a spinach salad – YUM!

    I only know this because we have done it many times, it’s also good on a house salad.