Warm Green Bean Salad

Apr 17, 2019 | Food | Leave a Comment
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Warm Green bean salad. There is nothing I love more than a no-fuss recipe. Now everyone knows how much I love to garden and use fresh produce as much as I can. Fresh green beans in the spring are a must. They are loaded with nutrients and fiber. Also, my kids favorite vegetable to prep with me. What kid wouldn’t love snapping off the ends of green beans for you?! When shopping for green beans remember that they should snap when they are fresh not bend. Pancetta, shallot, brown sugar, dijon, vinegar, and other goodies give these tender green beans a slightly sweet and spicy flavor — the perfect side for a weeknight dinner or your upcoming Easter meal. You can even make the sauce and brown the pancetta and shallot the night before to save some time. Let me know what you think in the comments below.

Xo- Ayesha

 

Warm Green bean salad

Warm Green bean salad

One pound fresh green beans, trimmed.
4 ounces pancetta
One shallot, finely minced.
Two tablespoons brown sugar
One tablespoon dijon mustard
Two tablespoons red wine vinegar (You could substitute apple cider vinegar.)
Two teaspoons soy sauce

Pinch black pepper

Pinch red pepper flakes, optional.

In a small bowl, whisk together brown sugar, vinegar, dijon, soy, and seasonings. Mix well and set aside.

Bring a large pot of salted water to a boil. Quickly blanch green beans in boiling water for 2-3 minutes. Or longer if you prefer a more tender green bean.

Cook diced pancetta in a skillet over medium heat until crispy. Remove from the skillet and set aside. Cook shallot in the rendered fat and saute for about 1 minute.

Add drained green beans, pancetta and sauce mixture into the skillet. Toss and coat thoroughly before cooking for 1-2 minutes more and remove from heat. Serve immediately.


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