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Haricots Certs with Warm Bacon Vinaigrette
Nb persons: 8
Yield: 1 cup serving
Preparation time:
Total time:
Source: Cooking Light
2 pounds | haricots verts, trimmed |
3 slices | bacon, chopped |
3/4 cup | thinly sliced shallots, (about 2 medium) |
1 1/2 tablespoons | toasted walnut oil |
2 teaspoons | champagne vinegar |
1 teaspoon | kosher salt |
3 tablespoons | chopped walnuts, toasted |
1 tablespoon | chopped fresh flat-leaf parsley |
Preparation
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 and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
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