Warm Green Bean, Pancetta & Tomato Salad with Parmesan

Warm Green Bean, Pancetta & Tomato Salad with Parmesan
Photo by Scott Phillips


  • ½ lb. thinly sliced pancetta
  • 4 medium tomatoes (about 18 oz.), preferably ripe heirlooms or garden tomatoes
  • Kosher salt and freshly ground black pepper
  • 4-oz. chunk Parmigiano-Reggiano, shaved with a vegetable peeler or cheese plane (to yield about 1 cup shavings)
  • ¼ cup thinly sliced chives
  • 5 to 7 Tbs. extra-virgin olive oil
  • 1-½ lb. green beans, ends trimmed (and cut in half if the beans are extremely long)
  • + 2 more ingredients
    • 5 Tbs. sherry vinegar
    • 1 Tbs. honey

Core the tomatoes, slice them in half horizontally, and flick out most of the seeds and juice with a fingertip. Then cut the tomatoes into 1-inch chunks and put them in a large serving bowl. In a small bowl, combine the vinegar and honey. In a 10- or 12-inch sauté pan over medium heat, cook the...

View full recipe at Fine Cooking


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