| Cuisine: American | Type: Salad | Serves: 6 |
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Source:
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Bon Appetit - April 92 |
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Attributes:
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Comments:
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Serving Suggestions:
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A first course or side-dish |
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Ingredients:
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1-1/2 pounds green beans, trimmed 5 oz pancetta or bacon, diced 1/3 cup minced shallots 1 tbs chopped fresh rosemary 3 tbs olive oil 2 tbs + 1 tsp fresh lemon juice Fresh rosemary sprigs (optional) If you don't have fresh rosemary, substitute 1-1/2 tsp dried, crumbled. |
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Instructions:
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Cook the beans in a large pot of boiling salted water until crisp-tender. Drain. Refresh. Drain well and pat dry. Cook the pancetta or bacon in a heavy large skillet over medium heat until crisp, stirring often. Transfer pancetta to paper towels using slotted spoon. Pour off all but 1-1/2 tbs fat from skillet. Add shallots and chopped rosemary to skillet and cook over medium heat 2 minutes, stirring often. Add beans and stir to coat. Add oil and lemon juice and stir until beans are heated through. Season with salt and pepper. Sprinkle with pancetta. Garnish with rosemary sprigs if desired. |
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Related recipes:
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None |
2001-03-10