Haricots Verts with Warm Bacon Vinaigrette

Haricots Verts with Warm Bacon Vinaigrette Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
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.

Yield:

8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 108
Fat 6.2 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 3 g
Protein 4.2 g
Carbohydrate 11.3 g
Fiber 4.2 g
Cholesterol 4 mg
Iron 1.5 mg
Sodium 327 mg
Calcium 51 mg

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

Preparation

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.

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note