Green Bean and Ciliegine Salad
- Yield: 4 servings
- 4 strips Thick-cut bacon
- 1 lb green beans, cut into bite-sized pieces
- 1 cup Tomatoes, seeded and cut into bite-sized pieces
- 1 cup Ciliegine, halved
- 1/2 cup Assorted radishes, thinly sliced
- 1/4 cup Shallot, minced
- 1 1/2 tbsp Rendered bacon fat, from cooking the bacon for the salad
- 1 tsp Whole grain Dijon mustard
- 1 1/2 tbsp Olive oil
- 1 1/2 tbsp Red wine vinegar
- 2 tbsp Fresh parsley, chopped
- 1/4 tsp Ground black pepper
- 1/2 tsp Kosher salt
- In a medium frying pan, cook the bacon over medium-high heat until crispy. Transfer to a plate covered with paper towels to absorb excess grease. Crumble or chop the bacon and set aside. Reserve 1 1/2 tbsp of the bacon fat to use in the dressing.
- Create an ice bath in a large bowl by adding ice and water, and set aside.
- Bring 6 cups of salted water to a boil. Add the beans and cook until tender but still crisp, 2-4 minutes. Transfer the green beans to the ice bath to stop the cooking process.
- When the beans have cooled, drain them and dry with paper towels, then put them in a dry bowl.
- Add tomatoes, ciliegine and radishes to the green beans and gently toss to combine. Set aside.
- In a separate bowl whisk together the shallot, bacon fat, mustard, olive oil, red wine vinegar, parsley, black pepper and salt.
- Pour dressing over salad and toss gently to coat.
- Serve chilled or at room temperature.
Recipe adapted from Food52.com