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Green Beans with Creamy Bacon Vinaigrette

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"The summer farmers' markets around here are awash in green beans, big bins piled high with all sorts of varieties. Crisp, fresh green beans make a wonderful dipper and a beautiful vegetable platter. A combination of green, yellow wax, and purple beans creates a stunning display (blanch the purple beans separately and only for a few seconds, as they lose their color quickly). This creamy bacon vinaigrette has smoky richness from the bacon grease and a good vinegary punch that complements the crisp beans. As a bonus, you get cooked bacon to snack on."

List of Ingredients

â—¦ 2 pounds fresh green beans, tops and tails removed
â—¦ 3 tablespoons bacon grease (from about 8 strips of bacon), not solidified
â—¦ ¾ cup heavy cream
â—¦ 4 tablespoons white wine vinegar
â—¦ 6 tablespoons water
â—¦ 2 cloves garlic, minced
â—¦ 4 green onions, white and light green parts, cut into pieces
â—¦ ½ teaspoon kosher salt
â—¦ Generous grinds of black pepper


Recipe

Bring a large pot of water to the boil. While the water is heating, fill a sink or large bowl with ice and water. When the water has come to the boil, drop in the green beans and blanch for 1 minute, just until they turn bright green. Immediately drain the beans and drop them in the ice water to stop the cooking. Stir the beans around so they are all submerged in the ice water. When the beans are completely cool, drain and spread out on tea towels to dry. The beans can be blanched and stored in zip-top bags in the refrigerator for a day.

Place the remaining ingredients in the carafe of a blender and blend briefly until smooth. Do not overblend, or the cream will turn into butter. Check the seasoning and add more salt and pepper if you want. Pour the dressing into a jar, screw on the lid, and refrigerate for up to 3 days. Shake well to combine before serving.

Serve the dip surrounded by the chilled green beans.
The vinaigrette is a great dip for any vegetable and a rich dressing for a green salad.


Serves 10 to 12, with 2 cups dip