Name: Warm Yellow Wax Beans in Bacon Vinaigrette
Yield: 4 servings
Ingredients: 2 pounds yellow wax beans, trimmed; 3 tablespoons extra-virgin olive oil; 4 ounces thickly sliced bacon, cut into lardons (1 cup); 2 tablespoons sherry vinegar; 10 ounces cherry tomatoes, halved; 1 small shallot, very finely chopped; 2 garlic cloves, very finely chopped; 1/3 cup chopped basil; Kosher salt; Freshly ground pepper

Servings: 4 persons

2 pounds yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
4 ounces thickly sliced bacon, cut into lardons (1 cup)
2 tablespoons sherry vinegar
10 ounces cherry tomatoes, halved
1 small shallot, very finely chopped
2 garlic cloves, very finely chopped
1/3 cup chopped basil
Kosher salt
Freshly ground pepper

1
Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes.
2
Drain the beans and cool them under cold running water.
3
Drain well and pat dry; transfer the beans to a large bowl.
4
In a large skillet, heat the olive oil.
5
Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes.
6
Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic and basil.
7
Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat.
8
Serve warm.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Warm Yellow Wax Beans in Bacon Vinaigrette

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