A late summer salad that makes a great side or a light meal, Wax Bean Salad in Bacon Vinaigrette is served warm, wafting with the intoxicating aroma of bacon for a truly terrific salad result.
- 2 pounds yellow wax beans, topped, not tailed
- 8 strips double smoked, thick cut bacon
- 2 tablespoons water
- 2 tablespoons sherry vinegar
- 1 1/2 cups cherry tomatoes, halved lengthwise
- 1 small shallot, very finely chopped
- 2 cloves garlic, very finely chopped
- 1/4 cup chopped basil
- salt & pepper to taste
- Bring a large pot of salted water to a boil over high heat. Add prepped beans and cook until tender, about five minutes before draining. Then place in ice water for about three minutes, until cool. Drain again and reserve to dry.
- While your beans cook, prep and crisp your bacon. Cut bacon across the rasher into half inch strips and separate. Heat large sauce pan over medium-high heat, add your bacon and, as it starts to sizzle, add water. This will help the bacon to render faster and eliminate the need for any other fats. Cook bacon until crisp, remove bacon from the pan and reserve until needed. No not discard bacon fat.
- Return bacon pan to the stove, over medium-low heat to loosen the fat should it be slightly congealed. Toss in your garlic, cook for about a minute then add shallots and sweat until tender, about two minutes. Add sherry vinegar and stir, add tomatoes and toss in vinaigrette then add beans and bacon. Toss beans to coat and warm, taste to check seasoning and adjust, finally, add basil and give the salad one last toss before plating.
- Serve warm, drizzled with a touch of vinaigrette from the bottom of the pan and a grind of fresh pepper. Finish with additional fresh basil if desired.
- Prep Time: 30 mins
- Category: Side Dish
- Cuisine: North American
Keywords: Bean Salad, Bacon Vinaigrette