French Green Bean Salad

Name: French Green Bean Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M2DT0H30M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 3 lemons, thinly sliced; 1/4 red onion, thinly sliced; 1 tablespoon sugar; 2 teaspoons sea salt; 3 sprigs fresh oregano; 1 finger hot chile, halved lengthwise; Extra-virgin olive oil; 1 cup walnuts; 1 pound green beans; Ice water, for chilling; 8 slices bacon, diced; 1 cup cherry tomatoes, halved; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 2 days 30 min

Prep: 15 min
Inactive: 2 days
Cook: 15 min

Yield: 6 servings

Level: Easy
Total: 2 days 30 min

Prep: 15 min
Inactive: 2 days
Cook: 15 min

Yield: 6 servings

Ingredients

Marinated Lemons:

3 lemons, thinly sliced

1/4 red onion, thinly sliced

1 tablespoon sugar

2 teaspoons sea salt

3 sprigs fresh oregano

1 finger hot chile, halved lengthwise

Extra-virgin olive oil

Salad:

1 cup walnuts

1 pound green beans

Ice water, for chilling

8 slices bacon, diced

1 cup cherry tomatoes, halved

Kosher salt and freshly ground black pepper

Directions

For the lemons: Toss the lemons and onions with the sugar and salt in a medium bowl. Put the oregano and chile in a glass jar, and then add the lemons and onions and pack tightly. Fill the jar with olive oil. Close the jar and give it a good shake, and then add more oil if there is still room. Close the jar again and refrigerate for 2 days to marinate. Dice 15 slices of the lemons and all the onions.
For the salad: Preheat the oven to 350 degrees F.
Toast the walnuts on a baking sheet for about 10 minutes. Let cool.
Blanch the green beans in a large pot of boiling water for 1 minute. Drain and immediately plunge into an ice bath. Drain.
Heat a large frying pan over medium heat and fry the bacon until crispy, about 10 minutes. Drain on paper towels.
Add the lemons, onions, green beans, walnuts, bacon and tomatoes to a salad bowl. Drizzle with some oil from the marinated lemons and season with salt and black pepper. Toss and serve.