I thought they were OK. Don't think I'll make again.
Made for family Thanksgiving dinner and was asked to make it again for Christmas...very good!!
Excellent!! Even my 6 year old commented on how much he liked this dish!!
Delicious! I made this for Thanksgiving and it was a huge hit. Have made several times since. I added extra shallots and walnuts the second time. So good.
Delicious. The new gold standard in my household for green beans.
Oh my gosh...YUM, YUM, YUM!! This was a HUGE hit at our Christmas dinner! Will become a staple for entertaining and holidays.
I don't usually make green beans b/c my family doesn't really like them but this recipe sounded good so I gave it a try. WOW! This was one of the best vegetable recipes i've ever made. My husband and my son couldn't stop saying how great they were. Very rich. Can't wait to make these for entertaining. Used thinly sliced onions instead of scallions b/c that's what i had. perfect.
Made this dish instead of our family's usual favorite green bean casserole for Thanksgiving and is was a hit! The bacon dressing is amazing - I recommend using roasted walnut oil. YUM!
We now have a favorite way to fix haricots verts! I made half the recipe, and it served probably five. After cooking the shallots I added the beans along with the vinegar, walnut oil, and salt and let it all get warm. Right before serving I sprinkled the bacon, walnuts, and parsley over it. Great with meatloaf, roasted potatoes, corn, and cheese muffins.
This was delicious, definitely worthy of a special occasion like a holiday meal. I halved the recipe since I was just making it as a side for a weeknight dinner. I used standard fresh green beans since the only haricots verts at my grocery store were frozen. I also used white wine vinegar instead of the champagne vinegar and olive oil instead of walnut oil. The flavors blend together deliciously! Even the picky eaters in my household didn't complain about eating these vegetables. I will definitely make these again.
These were great. Made to recipe but pre-cooked the beans, bacon & shallots earlier in the day to speed things along at dinner time. Terrific combo of flavors & textures. Served with CL's dijon herb-crusted rib roast, buttermilk-parmesan mashed potatoes, and thyme popovers.
These were great! Even my teenage daughter who usually doesn't like green cooked vegetables, loved them. My walnut oil wasn't toasted, but other than that, I followed the recipe exactly. I will definitely be making these again, as it's a great way to get my family to eat green beans!
Someone made this the other night for our Cooking Light group. I have a similar recipe that I often make, but it calls for Creme Fraiche which add calories and fat. This recipe was a great alternative. Very flavorful. Personally I would use turkey bacon, but that is just my preference.
These came out fantastic! I used thawed green beans so I didn't boil them before hand as they were already soft enough. I also used high quality bacon from a local shop that left hardly any grease behind, so I added a little olive oil to be able to saute the onions - I was afraid to add more walnut oil and have the walnut flavour become overpowering. Next time I will cut the recipe in half but use the same amount of bacon- it made A LOT of beans and it could have used more bacon.
Even w/o the walnut oil & walnuts this is good recipe. Kids liked it!
I loved this green bean dish and so did my husband who isn't a huge veggie fan. I used high quality thick cut pepper bacon and the results were excellent. I also tried the vinaigrette with frozen baby peas to save time and that was wonderful as well.
These were the best green bean we've ever had. Cooking it with the bacon made them so tasty and still nutritionally good. I used white wine vinegar instead of champagne, next time I'll probably cut the salt in half with the bacon they were already salty enough. Delicious.