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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Green Beans with Pancetta Vinaigrette Recipe

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This recipe for Green Beans with Pancetta Vinaigrette is from Wadsworth Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Roma tomatoes, seeded, chopped
5 Tblsp. sherry vinegar
1 Tblsp. honey
8 oz. thinly sliced pancetta
5 Tblsp. olive oil
2 lbs. haricot vert green beans
Kosher salt and pepper
¼ cup chopped chives
¼ oz. Parmesan cheese, shaved
Directions:
Directions:
1. In a small bowl, combine the vinegar and honey.
2. Cook pancetta in a skillet over medium heat until crisp. Remove from pan, drain, and roughly chop.
3. Add 5 Tblsp. of olive oil to the pan and set aside.
4. Bring a large pot of salted water to a boil. Cook the beans for 3-4 minutes just until tender. Drain and dry the beans on a dishtowel or paper towels, and add to a large bowl with the tomatoes.
5. Return the skillet to medium heat. When the oil is warm, whisk in the sherry/honey mixture. Bring to boil while whisking to emulsify.
6. Pour hot dressing over the beans and tomatoes and toss. Season with salt and pepper, and stir in chives.
7. Transfer to serving dish and top with pancetta and shaved cheese.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These beans are a flavor bomb and were a big hit at Thanksgiving one year when we visited the Sidebottom cousins in Montana.

 

 

 

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