Green Bean Pancetta Salad

Pancetta is an Italian-style bacon made from curing pork belly. Enjoy this recipe featuring pancetta; adapted from Fine Cooking.

4 medium ripe tomatoes
5 Tbsp sherry vinegar
1 Tbsp DLM 100% Pure Honey
½ lb pancetta, sliced thin
6 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ lbs green beans, ends trimmed, cut in half
Salt and pepper to taste
¼ cup fresh chives, chopped
1 cup Parmigiano-Reggiano shavings

Core the tomatoes, slice them in half horizontally, and flick out most of the seeds and juice with your fingertip. Cut the tomatoes into 1-inch chunks and put them in a large serving bowl. In a small bowl, mix the vinegar and honey.

In a large sauté pan over medium heat, cook the pancetta in two or three batches until crisp and golden, 3 to 5 minutes per batch. Remove the pancetta from the pan, drain on paper towels, chop roughly, and keep warm. Add olive oil to the pan.

When ready to serve, bring a large pot of salted water to a boil. Put the beans in the boiling water and cook until crisp tender, about 3 minutes. Drain the beans and spread them on a paper towel or dish towel to dry briefly. Put the warm beans in the bowl with the tomatoes. Return the pan with the oil to medium heat. When the fat is warm, whisk in the vinegar-honey mixture, turn the heat to high, and whisk until the mixture boils and emulsifies. Immediately pour hot dressing over vegetables in the bowl. Toss, season with salt and pepper, and add chives. Sprinkle the chopped pancetta over the salad and scatter the cheese over the top; toss gently. Serve immediately.

Makes 6 — 8 servings

Per serving: 326 calories; 26g total fat; 8g saturated fat; 31mg cholesterol; 624mg sodium; 13g total carbohydrates; 11g protein;

Allergy Warning: Contains Milk

Click here for a printable version