Blistered Green Beans with Bacon Vinaigrette
We’re on a mission to revamp your holiday side dishes. This recipe for blistered green beans with bacon vinaigrette is like a brighter, fresher version of that onion-topped casserole, with a tangy dressing that will make you rethink all your former opinions on green vegetables. (Try it on Brussels sprouts next.)
8 ounces bacon, diced
1 small shallot, finely chopped
1 garlic clove, minced
¼ cup apple cider vinegar
3 tablespoons whole grain mustard
1 tablespoon maple syrup
2 tablespoons vegetable oil
2½ to 3 pounds green beans, trimmed
1. Place the bacon in a large skillet; cook over medium-low heat until rendered and crisp, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
2. In the same skillet, cook the shallot and garlic over medium-low heat until translucent, about 3 minutes. Stir in the vinegar, mustard and maple syrup. Cook until the dressing is thickened slightly, about 2 minutes more. Transfer to a bowl and wipe out the skillet.
3. Return the clean skillet to medium-high heat and heat the vegetable oil until shimmering. Add the green beans (cooking in batches if needed), season with salt and cook until blistered and tender, 8 to 10 minutes.
4. Top the green beans with the reserved bacon and dressing before serving.
Note: If you have extra dressing, it can be kept in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave or in a pan of warm water before serving over salads or another green vegetable.