After I was married I had subscribed to Cooking Light magazine in an effort to cook healthy and branch from the five meals I knew how to make. When I saw this recipe for green beans I knew I would have to give it a try, not because I don't love the way my grandmother made them, but because, sometimes, you just gotta mix it up a bit. Particularly when your dad has a garden and it's green beans, green beans, and more green beans!
Green Bean Salad with Pancetta
Recipe from Cooking Light
- 2 lbs. green beans, trimmed
- 3 sliced pancetta
- 2 tablespoons finely chopped shallots
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Cook green beans in a pot of boiling water for 5 minutes. Drain, shock in ice water, and drain again. Place in large bowl.
- In a small bowl combine honey, mustard, pepper, and salt. Set aside.
- Cook pancetta in skillet until crisp. Remove the pancetta from the pan and drain on dish covered with a paper towel.
- Add shallots to the pan and cook in the pancetta drippings, stirring frequently.
- Add vinegar, scraping the pan to loosen the brown bits.
- Add contents of pan to the honey mustard mixture. Mix well, then pour over beans and toss to coat.
Note: This dressing is equally delicious over potatoes. Cook red or yukon gold potatoes for a warm potato salad. Yum!