Green Beans and Bacon with Warm MapleĀ Vinaigrette

March 25, 2012
Author Notes

When I was 13, my neighbor Mrs. Apple introduced me to the world of Gourmet , by giving me her back copies. I wish I could thank her for the unknowing part she played in what became my life's career! The non maple version of this recipe, which she made for me, is probably the oldest in my files! —LE BEC FIN

  • Serves 8
  • Maple Bacon Vinaigrette
  • 1/2 pound cooked bacon, chopped and set aside for assembly
  • 1/4 cup reserved bacon fat
  • 2 large eggs
  • 1/3 cup cider vinegar
  • 6 tablespoons hot water
  • 5 tablespoons grade B maple syrup
  • 1/4 teaspoon kosher salt
  • Cooking Green Beans and Assembling
  • 2 pounds green beans, stem end removed; steamed or stir fried to al dente
  • sauce from above
  • chopped bacon from above
  • fresh coarsely ground black pepper
  • 1/2 cup chopped walnuts, toasted or raw
In This Recipe
  1. Maple Bacon Vinaigrette
  2. In a heavy saucepan over very low heat, add bacon fat.Beat together eggs through salt and whisk into fat. Switch to wooden paddle, stirring frequently and scraping bottom and corners of pan, til mixture thickens and coats back of spoon. Do not allow to boil/curdle.Turn off heat.
  1. Cooking Green Beans and Assembling
  2. Dress cooked green beans with vinaigrette, stir well with pepper, walnuts and chopped bacon.
  3. *Our favorite green beans are the haricots verts, frozen, from Trader Joe's. Not defrosted but stir fried from their frozen state, they literally only take 1-2 minutes to cook.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.