A fresh and lighter alternative to a baked green bean casserole that still scratches the savory itch. If you’re unable to find pancetta, substituting peppered bacon is a fitting alternative.
1 lb fresh green beans
6 ozs pancetta, diced (~1 cup)
3 small-medium shallots, thinly sliced
1 tbsp Dijon mustard
2 tbsps red wine vinegar
3 tbsps extra virgin olive oil
2 tbsps fresh chives, chopped
Salt to taste
- Start by picking the woody ends from the green beans if they’re not already trimmed. Prepare to blanch the green beans by bringing a large pot of heavily salted water to a boil. Prepare a large bowl with salted ice water. Once the water comes to a boil add the green beans and cook until tender (~ 1 minute). Remove the beans from the boiling water and immediately transfer to the ice water to stop the cooking process. Let the beans stay in the ice water until they’re ice cold (1-2 minutes). Strain off the water and transfer the chilled beans to the refrigerator while you make the vinaigrette.
- Add the diced pancetta to a medium sauté pan and place on medium/low heat. Render the fat and begin crisping the pancetta, stirring occasionally, until lightly browned and crisp (5-8 minutes). Add the sliced shallots and cook for an additional minute, or until shallots are softened but not browned. Remove from heat, drain off any excess fat, and set aside.
- In a small mixing bowl, whisk together the Dijon mustard, red wine vinegar, and extra virgin olive oil. Stir in the crisped pancetta and shallot mixture and set aside.
- To serve, reheat the green beans in a large pan and toss in the pancetta vinaigrette until well coated and warmed through. Finish with the chives and an additional pinch of salt.
Take a look at our recommended pairing below.