Ingredients: |
Ingredients: For the Vinaigrette Marinade:
1/2 cup of olive oil
2 tablespoons of apple cider vinegar
2 teaspoons spicy mustard
1 tablespoon of dried minced onion
1 tablespoon of granulated sugar
1/4 teaspoon of dried tarragon
1/2 teaspoon of kosher salt
1/2 teaspoon of freshly cracked black pepper
For the Bundles:
1 pound of fresh green beans, ends trimmed
12 slices of bacon, or one slice per bundle
Kosher salt and freshly cracked black pepper, to taste
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Directions: |
Directions:Whisk together all of the ingredients for the marinade and set aside. Bring a large pot of water to boil and drop beans in. Return to a boil and boil for 5 minutes. Beans need to be very tender. Drain, return to the pot, cover with ice and water to stop the cooking process and retain color. Drain green beans, place in a non-reactive bowl, and pour the marinade over beans and toss; set aside for 1 hour, tossing occasionally.
Meanwhile, precook the bacon enough to render the fat, but not until crisp. Preheat the broiler when ready to cook. Cover a shallow rimmed baking sheet with aluminum foil. Bundle beans (I do 6 beans per bundle) and wrap one slice of bacon around the bundle, securing with a toothpick if needed, and reserving any leftover vinaigrette; place bundles on the foil. Sprinkle bundles with salt and pepper.
Place tray under the broiler, with the door ajar, for about 3 to 5 minutes per side, turning at least once, or until bacon is cooked as desired on both sides. Place bundles on a serving tray and serve as is, or drizzle the remaining vinaigrette over the top; serve immediately. |
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