Make Ahead

BLT Wax Beans

July  7, 2021
0 Ratings
Photo by Chris Hagan
Author Notes

This is one of my favorite summer BBQ/picnic/potluck dishes. From a presentation perspective, I like this spread out on a platter over a bed of assertive greens. I do a layer of greens, a layer of beans, and then pour the bacon-tomato vinaigrette over. But you can also just toss it all together like a salad if you want. If wax beans aren't available, use green beans instead, and swap the arugula for radicchio for color contrast. I adapted this from Food and Wine: https://www.foodandwine...Chris Hagan

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 8
Ingredients
  • 2 pounds yellow wax beans, topped (or substitute green or purple)
  • 1 shallot, minced
  • 2 garlic cloves, microplaned
  • 2 tablespoons sherry vinegar, more to taste
  • 1 small fennel bulb
  • juice of 1/2 a lemon
  • 8 ounces arugula or radicchio leaves, well-washed and dried
  • 3 slices good-quality thick-cut bacon, cut into lardons (4-5 oz)
  • extra virgin olive oil
  • 4 garlic scapes, thinly sliced on a bias (optional, but good if you can find them)
  • 10 ounces sungold or other small orange tomatoes, halved
  • salt and pepper to taste
  • 1/3 cup chopped fresh basil and/or marjoram
In This Recipe
Directions
  1. Combine shallot and garlic in a small bowl and pour vinegar over. Let macerate. Bring a large pot of water to a boil and salt it well. Cook the beans until crisp-tender, 3-5 mins. Shock in ice water, drain, and pat dry. Trim the fennel bulb, halve it lengthwise, and very thinly slice. Squeeze lemon juice over and toss with your fingers.
  2. Spread the arugula or radicchio over a large serving platter or bowl. Combine beans and half of fennel and spread over the arugula. Season lightly with salt and pepper.
  3. Film a large skillet with olive oil and add the bacon. Cook slowly over low heat until fat renders and bacon is browned and crisp, 8-10 mins. Add tomatoes, basil and/or marjoram, garlic scapes (if using), and the shallot-garlic-vinegar mixture to the pan, stirring to deglaze. Remove from heat. Carefully and evenly spread the pan mixture over the beans. Scatter the remaining fennel across and serve. (Alternately, you can toss the cooked beans and half the fennel in the skillet with the bacon and tomato mixture, then dump this over the greens, or toss the beans and greens together. Scatter the remaining fennel over it either way. I just like the layered approach from an aesthetic standpoint.)

See what other Food52ers are saying.

0 Reviews