Haricot Verts With Warm Bacon Vinaigrette

Don’t be afraid of the term Haricot Verts, they are fresh French green beans. If you can’t find them, substitute for regular green beans and just cook a little longer.

Haricot Verts With Warm Bacon Vinaigrette

  • 2 lbs. haricots verts, trimmed
  • 3 slices bacon, chopped
  • ¾ cup thinly sliced shallots
  • 1 ½ tablespoons toasted walnut oil
  • 2 teaspoons champagne vinegar
  • 1 teaspoon kosher salt
  • 3 tablespoons chopped walnuts, toasted
  • 1 tablespoon chopped fresh flat-leaf parsley

Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. 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. Serves 8.

Janice Stompro & Dr. Brett Stompro



Recipes for Research Copyright © - 2014 - Janice Stompro