Thursday, April 12, 2012

Green Bean & Bacon Salad

Crunchy, tangy, acidic, bacon-y... I promise, this will be one of the best green bean salads you've ever had! It's also a great way to add a green side to your meal that is healthful, but also slightly indulgent. Enjoy!!

Makes 4-6 side servings

* 1 lb. green beans, washed & trimmed 
* 1/4 lb. bacon, cooked until crispy & crumbled when cools
* 1 shallot, chopped
* 1/2 cup Italian parsley, chopped
* 1/2 cup walnut pieces, toasted (just warm on low in a saucepan for a couple minutes, watching carefully -- this will enhance the nutty flavor)

* 1 tablespoon Creole mustard (or any grainy mustard will work, I like the vinegar in the Creole mustard)
* 1 lemon, juiced
* 1/3 cup extra virgin olive oil
* Salt & pepper, to taste

* Bring a large pot of salted water to a boil, add the green beans, and cook for 4 minutes (until al dente). 
* Drain the beans, and transfer them to a bowl of ice water (this will stop the cooking immediately, so they stay perfectly cooked). 
* Drain well, and then add the green beans to a large bowl.
* Add the next four ingredients to the large bowl.
* Combine the dressing ingredients by whisking them together or shaking in a dressing jar or mason jar.
* Pour the dressing over the green bean salad, gently stir, and serve!

* Crunch, crunch, nom nomm nomm...

Recipe adapted from here.

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