Green Bean and Bacon Salad | SaltPepperSkillet.com

We had a really warm week that felt a lot like summer, which means cooking and eating outside. Green beans, bacon and walnuts make for a great salad or side dish. The sweet green beans go really well with the smokey bacon and crunchy walnuts. Add just a touch of lemon juice or sherry vinegar for some acidity to balance out all the flavors. Serve warm or at room temperature.

Green Bean and Bacon Salad | SaltPepperSkillet.comGreen Bean and Bacon Salad | SaltPepperSkillet.com
Cook the diced bacon on medium heat, preferably in a cast iron skillet.

Green Bean and Bacon Salad | SaltPepperSkillet.com
While the bacon is rendering, blanch the green beans in salted boiling water.

Green Bean and Bacon Salad | SaltPepperSkillet.com
Once the beans are are tender, transfer to an ice bath to stop the cooking and preserve the color that they were named after.

Green Bean and Bacon Salad | SaltPepperSkillet.com
Crispy bacon. Just add anything at this point and it will taste good.  🙂

Green Bean and Bacon Salad | SaltPepperSkillet.com
Warm all the remaining ingredients and season with salt + pepper to taste.

Green Bean and Bacon Salad | SaltPepperSkillet.com
This is a great little side dish or it can be served as an appetizer salad.

Green Bean and Bacon Salad | SaltPepperSkillet.com

Green Bean and Bacon Salad | SaltPepperSkillet.com

Green Bean + Bacon Salad

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Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Justin McChesney-Wachs

Ingredients

  • 1 lb green beans blanched
  • 3 slices thick cut bacon diced
  • 1 shallot chopped
  • 2 cloves garlic chopped
  • 1/2 cup walnuts toasted
  • 2 teaspoons lemon juice or sherry vinegar

Instructions

  • Render the bacon in a large cast iron skillet on medium heat until crispy, about 5-7 minutes.
  • Blanch the green beans in boiling salted water until tender but still crisp, about 3 minutes. Transfer the green beans to an ice bath to stop the cooking and preserve the color. Drain once they are cooled.
  • Remove the bacon from the skillet, leaving 2 tablespoons bacon fat.
  • Add the chopped shallots and sweat until translucent, about 3 minutes. Add the garlic and cook for 1 minute.
  • Add the green beans, cooked bacon and toasted walnuts to the pan and warm through.
  • Finish with lemon juice or sherry vinegar and season with salt & pepper.
  • Server warm or at room temperature.

 

Green Bean and Bacon Salad | SaltPepperSkillet.com

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