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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


  1. 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.
  2. Create an ice bath in a large bowl by adding ice and water, and set aside.
  3. 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.
  4. When the beans have cooled, drain them and dry with paper towels, then put them in a dry bowl.
  5. Add tomatoes, ciliegine and radishes to the green beans and gently toss to combine. Set aside.
  6. In a separate bowl whisk together the shallot, bacon fat, mustard, olive oil, red wine vinegar, parsley, black pepper and salt.
  7. Pour dressing over salad and toss gently to coat.
  8. Serve chilled or at room temperature.


Recipe adapted from Food52.com


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