Haricots Verts with Warm Bacon Vinaigrette

8 servings


  • 2 pounds harictos 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: Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
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.

Notes: Haricots verts are tiny, fresh French green beans. If you can’t find them, subsitute regular fresh beans, which you’ll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.

Serv. Size: About 1 cup

Amount Per Serving

Cals: 108 From Fat: na

Total Fat: 6.2g

Cholesterol: 4mg

Sodium: 327mg

Total Carb: 11.3g

Dietary Fiber: 4.2g

Sugars: na

Protein: 4.2g