Green Bean And New Potato Salad With A Warm Bacon Vinaigrette
- 1 [28 oz] bag whole frozen green beans or the equivalent of fresh
- 12-14 red potatoes
- salt & black pepper
- For the warm bacon vinaigrette you'll need:
- 6 slices lean bacon
- black pepper to taste
- 1 medium shallot minced
- 1 tsp minced garlic
- 1/3 cup sugar
- 1/2 cup red wine vinegar
- 1/2-2/3 cup vegetable oil
- 1 Tbsp dijon mustard
- 1/8 tsp thyme
- 1 tsp coarse sea salt
- Steam the green beans per the instructions on the bag.
- Wash the potatoes leaving the peel intact.l. Boil whole in salted water until fork tender around 15 minutes.
- Drain the potatoes, and cut in half. Place both the drained green beans and potato halves into a large mixing bowl and season with salt and freshly ground pepper. Set aside.
- For the vinaigrette:
- Snip the bacon using kitchen shears into a frying pan. Season with freshly ground black pepper. Fry the bacon until crisp, then use a slotted spoon to remove it from the pan.
- Drain all but 2 tablespoons of bacon drippings from the pan.
- Add the minced shallot to the pan and saute in the bacon drippings until tender and golden. Add the minced garlic and saute for about one minute.
- In a blender, blend the sugar, red wine vinegar, cooked shallot and garlic, dijon, thyme, and salt.
- Slowly add the vegetable oil while blending to emulsify the vinaigrette.
- Toss the green beans and halved potatoes with the warm vinaigrette.
- Taste and adjust the salt and pepper if desired.
- Crumble the cooked bacon on top before serving.
- Serve warm or at room temperature.
I like to make this dish about 30 minutes or so, prior to serving it. I mix everything together, then allow it to sit covered on the counter before placing it into the serving dish. The longer it marinades in the vinaigrette the more tangy and flavorful the green beans become. Then toss and sprinkle with the bacon just before serving