Even the most extensively planned holiday meal occasionally doesn’t always go as planned. When I first started hosting holidays, I would either forget an ingredient or the turkey would be ready to slice when I hadn’t even cleaned the vegetables. My family would be laughing and telling stories in the other room, while I was having a full blown panic attack in my kitchen. I sent my daughter running down to the freezer to grab frozen vegetables more than a few times. If I managed to throw microwaved corn and green beans on the table at the same time everything else was ready, it was a win in my book. I learned a lot in those first few years. These green beans with bacon vinaigrette are delicious and very simple to make.
They are also a stunning addition to the holiday table. Long green beans covered with vinaigrette and sprinkled with bacon, looks like it came right out of a magazine.
During those first few years, I learned the value of prepping ahead of time. This dish is no different. Clean and trim your green beans and cook off your bacon a night or two before. Just don’t forget to save two tablespoons of bacon fat for the vinaigrette.
Pair these green beans with another vegetable or let it hold it’s own with your Thanksgiving table staples. You will be glad that you did.
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| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
servings
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- 3 lbs green beans
- 4 slices bacon
- 1 shallot sliced thinly
- 1 clove garlic minced
- 1 Tbsp apple cider vinegar
- 1 Tbsp mustard stone ground
- 1 Tbsp olive oil extra virgin
- kosher salt
Ingredients
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- Wash and trim the green beans.
- Bring a pot of water to boil and add the green beans, cook 2 to 3 minutes.
- Strain the green beans and place into an ice bath or run under cold water to stop the cooking process.
- In a non-stick pan, cook bacon until crispy, 6-7 minutes.
- Place bacon on a paper towel lined plate and let cool.
- Reserve 2 tablespoons of bacon fat and discard the rest.
- Thinly slice the shallot and mince the garlic.
- Add the shallot and garlic to the reserved bacon fat in the pan and cook for about 2 minutes, just until the shallot starts to become translucent.
- Add the vinegar, mustard, olive oil and mix well.
- Add the green beans to the pan and coat them with the vinaigrette.
- Crumble bacon and incorporate into the green beans.
- Salt to taste. Serve warm.
This Green Beans with Bacon Vinaigrette recipe is gluten free and dairy free.
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