By now, your summer garden is producing plenty of vegetables. And sometimes you can have an over-abundance of veggies.
In House Works, Chef Chris Leon tells us about a recipe for a salad that uses green beans. It might be a great way to use up all those green beans produced in your garden this year.
Green Beans and Bacon
6 to 8 servings
· 2 1/2 pounds green beans, trimmed
· Kosher salt
· 1/2 pound bacon or pancetta, roughly chopped
· 1/2 tablespoon Dijon mustard
Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
Cook the bacon in a large, heavy sauté pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the reserved green beans. Return the bacon to the pan and toss. Season with salt and pepper.