Garden Green Bean And Tomato Salad With Warm Bacon And Pine Nut Dressing Recipe
Ingredients
| Pine nuts | 1/4 Cup (16 tbs) | |
| Green beans | 1 1/4 Pound | |
| Beefsteak tomatoes | 2 Medium, cut into wedges | |
| Smoky slab bacon - 6 ounces, trimmed of excess fat and cut into 1/4-inch dice | ||
| Extra-virgin olive oil - 3 tablespoons | ||
| Red wine vinegar | 3 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 375°.
2) In a shallow baking pan, place the pine nuts.
MAKING
3) Place the baking pan inside the oven to toast the pine nuts for about 10 minutes, until golden brown.
4) In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes.
5) Immediately drain the water and wash the beans in running cold water.
6) Drain the beans thoroughly and arrange on a platter.
7) Nicely arrange the tomato wedges around the beans.
8) Meanwhile, heat a small skillet over low heat.
9) Add the bacon to cook until crisp and golden, about 10 minutes.
10) Discard excess bacon fat by reserving 2 tablespoons.
11) In the skillet, add olive oil and stir in vinegar, sugar, salt and pepper.
12) Place over heat and bring to a boil. Simmer the liquid for 1 minute by reducing the heat, until the sugar is dissolved.
13) Add the pine nuts and pour the dressing over the beans and tomatoes.
SERVING
14) Serve the salad immediately.
1) Preheat the oven to 375°.
2) In a shallow baking pan, place the pine nuts.
MAKING
3) Place the baking pan inside the oven to toast the pine nuts for about 10 minutes, until golden brown.
4) In a large saucepan of boiling salted water, cook the beans, stirring once, until just tender, about 5 minutes.
5) Immediately drain the water and wash the beans in running cold water.
6) Drain the beans thoroughly and arrange on a platter.
7) Nicely arrange the tomato wedges around the beans.
8) Meanwhile, heat a small skillet over low heat.
9) Add the bacon to cook until crisp and golden, about 10 minutes.
10) Discard excess bacon fat by reserving 2 tablespoons.
11) In the skillet, add olive oil and stir in vinegar, sugar, salt and pepper.
12) Place over heat and bring to a boil. Simmer the liquid for 1 minute by reducing the heat, until the sugar is dissolved.
13) Add the pine nuts and pour the dressing over the beans and tomatoes.
SERVING
14) Serve the salad immediately.
Chef
