Haricots Verts with Warm Bacon Vinaigrette

Haricots Verts with Warm Bacon Vinaigrette
Photo by Ellen Silverman


  • 1 ½ tablespoons toasted walnut oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 3 tablespoons chopped walnuts, toasted
  • 2 teaspoons champagne vinegar
  • ¾ cup thinly sliced shallots (about 2 medium)
  • 1 teaspoon kosher salt
  • 3 slices bacon, chopped
  • + 1 more ingredients
    • 2 pounds haricots verts, trimmed

1. Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain. 2. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots...

View full recipe at My Recipes


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