Party Planning Recipes for the month of June >
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Warm Green Bean and Pancetta Salad
1 1/2 pounds of green beans; trimmed
5 ounces of Pancetta or bacon; diced
1/3 cup of minced shallots
1 tablespoon of chopped fresh rosemary or 1 dried
3 tablespoons of Olive oil
2 tablespoons Plus 1 teaspoon of fresh lemon juice
Fresh rosemary sprigs |
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Cook beans in large pot of boiling salted water until crisp-tender. Drain. Rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Chill.) Cook pancetta in heavy large skillet over medium heat until crisp, stirring often. Transfer pancetta to paper towels, using slotted spoon. Pour off all but 1 1/2 tablespoons fat from skillet. Add shallots and chopped rosemary to skillet and cook over medium heat 2 minutes, stirring often. Add beans and stir to coat. Add oil and lemon juice and stir until beans are heated through. Season with salt and pepper. Sprinkle with pancetta. Garnish with rosemary sprigs if desired. Serves 6. Bon Appetit April 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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