Haricots Verts with Warm Bacon Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 108
  • Fat: 6.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 3g
  • Protein: 4.2g
  • Carbohydrate: 11.3g
  • Fiber: 4.2g
  • Cholesterol: 4mg
  • Iron: 1.5mg
  • Sodium: 327mg
  • Calcium: 51mg

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. 1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
  2. 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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