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Recipe

Haricots Verts with Spicy Pancetta Dressing

Scott Phillips

Servings: 4

A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta, and finish the dish.

Ingredients

  • Kosher salt
  • 1 lb. trimmed haricots verts
  • 2 oz. thinly sliced pancetta
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. red wine vinegar
  • 1/2 tsp. chopped fresh thyme
  • 1/8 tsp. crushed red pepper flakes

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 10
      Sodium (mg): 380
      Carbohydrates (g): 10
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Bring a 6-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)
  • Put the pancetta and oil in a 12-inch skillet and cook over medium heat, turning often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool; crumble.
  • Off the heat, pour off all but 2 Tbs. fat from the skillet. Add the vinegar, thyme, pepper flakes, and a pinch of salt and whisk until emulsified, about 1 minute. Add the haricots verts and half of the pancetta; toss to combine. Season to taste with salt. Transfer to a serving bowl, top with the remaining pancetta, and serve.

Reviews

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Reviews

  • winstonk | 11/20/2013

    Made this for dinner tonight with braised chicken breasts. Good flavor and relatively easy to make. Not as tasty as the Baked Haricots Verts with Fried Shallots in the same issue of Oct/Nov 2013 FC, but worth trying again.

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