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Chef's Hat recipe: Green Beans With Simple Bacon Vinaigrette

adapted from

2 pounds fresh green beans, ends trimmed

8 slices bacon

3 green onions, sliced (use green and white parts)

2 tablespoons cider vinegar

2 tablespoons whole grain mustard

2 tablespoons olive oil

Salt and black pepper

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. You can also steam the beans for 5-6 minutes. Drain the beans under cool water.

Transfer to a serving bowl.

While the beans are cooking, in a large skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Keep the bacon drippings. Let cool, then break into pieces.

Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the green onions and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine. Serve immediately.