Green Beans With Bacon Vinaigrette

By KeyIngredient

This bacon dressing is also delicious on steamed broccoli.

I have made this for Thanksgiving for two years in a row. My extended family of 36 from coast to coast (including several chefs) insist I continue to make this annually. So delicious! It is easy to make and can (and should) be made ahead of time. The key is to start with really fresh green beans. I cooked the beans the night before (less cooking time, 4-5 minutes) and then straight into a bowl of ice water. Drain, dry thoroughly, and store wrapped in paper towels in refrigerator overnight. Take out one hour before serving and toss with dressing. This recipe is a hit.

Nutritional Information
Per Serving
Calories 121
Fat 8g
Sat Fat 2g
Cholesterol 8mg
Sodium 516mg
Protein 4g
Carbohydrate 9g
Sugar 2g
Fiber 4g
Iron 1mg
Calcium 43mg

Ingredients

• kosher salt and black pepper
• 2 pounds green beans, trimmed
• 6 slices bacon
• 2 shallots, sliced
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil

Preparation

Step 1

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.