Green Beans with Warm Bacon Dressing Recipe

This savory Green Beans with Warm Bacon Dressing recipe is made with crisp fresh green beans, thick-cut smoky bacon, pungent shallots, and tangy crumbled goat cheese. The result is a vibrant salad where the glossy, emulsified bacon vinaigrette clings to the tender beans, offering a perfect textural interplay between the creamy cheese and the chewy, sweet cranberries. It is the ideal sophisticated side dish for a festive holiday dinner and guarantees to impress the whole family.

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Green Beans with Warm Bacon Dressing Ingredients

• 1 1/2 pounds green beans: Trimmed fresh beans are essential for the snap; avoid canned.
• 1/4 pound smoked bacon (about 3 slices): Chopped into lardons to render the flavorful fat base.
• 1/4 cup chopped shallots: Provides a milder, sweeter onion flavor that melts into the dressing.
• 1 garlic clove: Chopped finely for aromatic depth.
• 2 tablespoons sherry wine vinegar: A complex, nutty acid that cuts through the rich bacon fat.
• 1 1/2 tablespoons Dijon mustard: Acts as an emulsifier to make the dressing creamy.
• 1/2 teaspoon dry mustard: Intensifies the tangy kick.
• 1/4 cup extra-virgin olive oil: Balances the dressing.
• 1/2 cup crumbled soft fresh goat cheese: Adds a cool, creamy contrast to the warm beans.
• 1/4 cup dried sweetened cranberries: Provides a tart sweetness that brightens the savory dish.

How To Make Green Beans with Warm Bacon Dressing

1. Blanch the beans: Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook until they are tender-crisp, about 5 minutes. They should snap when bent, not bend rubbery. Drain immediately and pat them completely dry with paper towels to ensure the dressing sticks. Place them in a large mixing bowl. [Visual]
2. Render the bacon: In a large skillet, cook the chopped bacon over medium heat until it is browned and crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain, but leave the drippings in the skillet. This liquid gold is the foundation of your dressing.
3. Sauté the aromatics: Add the chopped shallots and garlic directly into the hot bacon fat. Sauté over medium heat for about 1 minute, or just until they are soft and fragrant. Be careful not to burn the garlic. [Visual]
4. Deglaze and emulsify: Add the sherry wine vinegar, Dijon mustard, and dry mustard to the skillet. Whisk vigorously, scraping up the browned bits (fond) from the bottom of the pan. Remove the skillet from the heat. slowly stream in the olive oil while whisking constantly until the dressing looks glossy and slightly thickened. [Visual]
5. Toss and serve: Pour the warm dressing immediately over the green beans and toss to coat every bean. Season with salt to taste. Transfer to a serving platter.
6. Garnish: Sprinkle the reserved crispy bacon, crumbled goat cheese, and dried cranberries over the top. Serve immediately while the beans are warm and the cheese is just starting to soften.

Recipe Tips

• Dry the beans thoroughly: Water is the enemy of a good vinaigrette. If the beans are wet, the dressing will slide right off and pool at the bottom of the dish.
• Don’t burn the garlic: The residual heat from the bacon fat is high. Have your vinegar ready to add quickly to stop the cooking process if the garlic starts to brown too fast.
• Substitutions: If you can’t find sherry vinegar, red wine vinegar or apple cider vinegar are acceptable substitutes, though sherry vinegar offers the most authentic flavor profile.
• Serve warm: This dish relies on temperature contrast. The warmth of the dressing helps wilt the shallots and soften the beans slightly, while the cheese stays cool.

What To Serve With Green Beans with Warm Bacon Dressing

• Roast Turkey: The acidity of the dressing cuts through the richness of turkey and gravy.
• Glazed Ham: The smoky bacon mirrors the flavors of a holiday ham perfectly.
• Mashed Potatoes: Serve alongside creamy potatoes for a texture contrast.
• Pan-Seared Steak: This robust side dish can stand up to red meat flavors like ribeye or filet mignon.

How To Store Green Beans with Warm Bacon Dressing

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the beans may lose their bright green color due to the acid in the dressing.
• Reheat: Gently reheat in a skillet over low heat just until warm. Do not microwave on high, or the goat cheese will melt into a soup.
• Freeze: Freezing is not recommended. The texture of the green beans will become mushy, and the dairy in the dressing may separate.

Green Beans with Warm Bacon Dressing Nutrition Facts

• Calories: 210 kcal
• Fat: 16g
• Carbohydrates: 14g
• Protein: 6g
• Fiber: 4g

Nutrition information is estimated per serving and may vary based on ingredients used.

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