Warm Green Bean And Pancetta Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Green beans - trimmed
5 oz	142g	Pancetta or bacon - diced
1/3 cup	30g / 1.1oz	Minced shallots
1 tablespoon	15ml	Chopped fresh rosemary
		= (or 1 1/2 tspns dried rosemary,
		Crumbled)
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Fresh lemon juice - plus
1 teaspoon	5ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fresh rosemary sprigs - (optional)

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Bon Appetit, April 1992

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