GREEN BEANS WITH SPICY PANCETTA DRESSING

By jarren

Ingredients

• Kosher salt
• 1 lb trimmed green beans
• 2 oz thinly sliced pancetta
• 1 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp chopped fresh thyme
• 1/8 tsp crushed red pepper flakes
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

Bring a 6-quart pot of salted water to a boil. Boil the green beans until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for to 2 days.)

Put the pancetta and oil in a 12-inch skillet and cook over medium heat, turning over until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool; crumble. Turn off the heat, pour all but 2 tbsp fat from the skillet. Add the vinegar, thyme pepper flakes and a pinch of salt; whisk until emulsified, about 1 minute, Add the green beans and half of the pancetta; toss to combine. Season to taste with salt and pepper. Transfer to a serving bowl, top with the remaining pancetta and serve.