Recipe courtesy of The Fabulous Beekman Boys
Episode: Food & Whine
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 slices bacon, cut into 1/4-inch pieces
  • 1 small clove garlic, fine diced or grated
  • 1/4 cup apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed
  • Kosher salt and freshly ground black pepper
  • 2 cups blanched haricot vert (cooked in salted water and then "shocked" in ice water; should still be a little crisp) 
  • 2 cups blanched haricot vert (cooked in salted water and then "shocked" in ice water; should still be a little crisp)
  • 1 carrot, julienne cut
  • 1 parsnip, julienne cut
  • 1/2 red onion, julienne cut
  • 1/2 red bell pepper, julienne cut
  • Hot sauce
  • Worcestershire sauce
  • Chopped fresh parsley, for garnish
  • Chopped hard-boiled eggs, optional, for garnish

Directions

Fry the bacon in a large, heavy skillet until crisp. Remove the pan from the heat; harvest the bacon with a slotted spoon and reserve for garnish. While the bacon drippings are hot but with the pan still off of the flame, stir in the garlic to cook in the residual heat. Add the vinegar, 2 tablespoons water, the honey, Dijon, celery seed, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Return to the flame and whisk until well combined. Add the haricot vert, carrots, parsnips, red onions and bell peppers and toss with the dressing over low heat until all have been warmed. Add hot sauce and Worcestershire sauce to taste, as well as additional salt and pepper if needed. Garnish with the bacon bits and chopped parsley. Chopped hard-boiled eggs are a nice enhancement also. Serve warm or at room temperature; the flavors will improve with time but the nice green color of the beans will start to fade after an hour or so.

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