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! —LeBec Fin
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Ingredients
- Maple Bacon Vinaigrette
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1/2 pound
cooked bacon, chopped and set aside for assembly
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1/4 cup
reserved bacon fat
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2
large eggs
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1/3 cup
cider vinegar
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6 tablespoons
hot water
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5 tablespoons
grade B maple syrup
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1/4 teaspoon
kosher salt
- Cooking Green Beans and Assembling
-
2 pounds
green beans, stem end removed; steamed or stir fried to al dente
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sauce from above
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chopped bacon from above
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fresh coarsely ground black pepper
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1/2 cup
chopped walnuts, toasted or raw
Directions
- Maple Bacon Vinaigrette
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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.
- Cooking Green Beans and Assembling
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Dress cooked green beans with vinaigrette, stir well with pepper, walnuts and chopped bacon.
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*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.
My 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, cardamom, and GARLIC! 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 review it 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.
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