Warm Green Bean and Pancetta Salad

Name: Warm Green Bean and Pancetta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 2 mediums ripe tomatoes, cored and chopped into 1/2-inch to 1-inch pieces; 3 Tbsps sherry vinegar (a mild, flavorful wine vinegar); 2 teaspoons honey; 113 grams thinly sliced pancetta; 3 Tbsps extra virgin olive oil; 340 grams fresh green beans, ends trimmed, strings removed (if any), halved if very long; 1 serving Kosher salt and freshly ground pepper; 57 grams 1/2 cup Parmesan cheese (Parmigiano Reggiano) shavings (about , chopped

Need a gluten free and primal main course? Warm Green Bean and Pancetta Salad could be an awesome recipe to try. This recipe makes 3 servings with 422 calories, 14g of protein, and 34g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have tomatoes, pancetta, parmesan cheese shavings, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat salted water in a medium saucepan for the beans, a tablespoon of salt for every 4 cups of water. While the water is heating, start on the next two steps.

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Beans

Water

Salt

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Sauce Pan

In a small bowl, mix the honey and sherry vinegar. Set aside.

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Sherry Vinegar

Honey

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Bowl

Heat a large sauté pan to medium heat. Cook the strips of pancetta in batches until golden and crisp.

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Pancetta

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Frying Pan

Let drain on a paper towel set over a plate to absorb the excess fat.

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Paper Towels

Discard all but 1 Tbsp of the fat remaining in the pan (don't put down the drain or you'll clog your drain when the fat cools).

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Frying Pan

Add 3 Tbsp of olive oil to the pan, set aside.

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Olive Oil

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Frying Pan

Chop the pancetta.

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Pancetta

Cook green beans in salted water: Once the salted water is boiling, add the beans, return to boiling, and cook until tender, about 5 minutes.

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Green Beans

Beans

Water

Drain the beans. Put beans into a large serving bowl.

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Beans

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Bowl

Add the tomatoes.

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Tomato

Heat the oil in the skillet that was used to cook the pancetta on medium heat.

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Pancetta

Cooking Oil

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Frying Pan

Whisk in the vinegar honey mixture. Turn the heat up and continue to whisk as the mixture boils and blends.

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Vinegar

Honey

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Whisk

Pour out the hot dressing on to the beans and tomatoes. Season with salt and pepper.

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Salt And Pepper

Tomato

Beans

Add the chopped pancetta and Parmesan and toss.

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Pancetta

Parmesan

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Ingredients

Servings:

2mediums

ripe tomatoes, cored and chopped into 1/2-inch to 1-inch pieces 3Tbsps

sherry vinegar (a mild, flavorful wine vinegar)2teaspoons

honey 113grams

thinly sliced pancetta 3Tbsps

extra virgin olive oil 340grams

fresh green beans, ends trimmed, strings removed (if any), halved if very long 1serving

Kosher salt and freshly ground pepper 57grams

1/2 cup Parmesan cheese (Parmigiano Reggiano) shavings (about , chopped

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Lapis Luna Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 13 dollars per bottle.