This tangy salad is great on its own or as a side dish to grilled seafood, chicken or pork. Perfect for outdoor dining!
Total Time
30min
4.7
3 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
4
slices
Thick-Cut Bacon
•
4
cups
Green Beans
•
1
cup
Tomatoes
•
1
cup
Ciliegine Mozzarella
or Fresh Mozzarella
•
1/2
cup
Radishes
•
4
Tbsp
Shallots
, minced
•
1
Tbsp
Whole Grain Dijon Mustard
•
4
tsp
Extra-Virgin Olive Oil
•
4
tsp
Red Wine Vinegar
•
2
Tbsp
Fresh Parsley
, chopped
•
as needed
Ground Black Pepper
•
as needed
Kosher Salt
Cooking Instructions
1.
In a medium frying pan, cook the Thick-Cut Bacon (4 slices) over medium heat until crispy, flipping several times. Remove bacon and crumble or chop the bacon. Reserve 1 1/2 tablespoons of bacon grease for the dressing.
2.
Create an ice bath (ice and water) in a large bowl and set aside.
3.
Bring a medium saucepan with 6 cups of salted water to boil. Add the Green Beans (4 cups) and cook until crisp tender.
4.
Using a slotted spoon or spider, transfer the green beans to the ice bath. When the beans are cold, drain off the water and pat the beans dry with paper towels. Transfer the beans to a large bowl.
5.
Cut Tomatoes (1 cup) into bite sized pieces and cut Ciliegine Mozzarella (1 cup) into half. Thinly slice the Radishes (1/2 cup).
6.
Add cut tomato, ciliegine and assorted radishes to the green beans and toss to combine. Set aside.
7.
In a small bowl, combine the Shallots (4 Tbsp), bacon grease, Whole Grain Dijon Mustard (1 Tbsp), Extra-Virgin Olive Oil (4 tsp)Red Wine Vinegar (4 tsp), Fresh Parsley (2 Tbsp), .Ground Black Pepper (as needed), and Kosher Salt (as needed). Whisk to combine.
8.
Pour the dressing over the salad and use a pair of tongs to toss the salad in the dressing until completely coated. Sprinkle with thick cut bacon strips and serve. Enjoy!
Nutrition Per Serving
CALORIES
261
FAT
18.2 g
PROTEIN
12.1 g
CARBS
12.9 g
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