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.
Cook the diced bacon on medium heat, preferably in a cast iron skillet.
While the bacon is rendering, blanch the green beans in salted boiling water.
Once the beans are are tender, transfer to an ice bath to stop the cooking and preserve the color that they were named after.
Crispy bacon. Just add anything at this point and it will taste good. 🙂
Warm all the remaining ingredients and season with salt + pepper to taste.
This is a great little side dish or it can be served as an appetizer salad.
- 1 lb green beans blanched
- 3 slices thick cut bacon diced
- 1 shallot chopped
- 2 cloves garlic chopped
- ½ cup walnuts toasted
- 2 teaspoons lemon juice or sherry vinegar
- 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.