This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cannellini and Green Bean Salad with Herbs and Bacon
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- #106085
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 ounces green beans
salt
1/4 pound thick cut bacon
4 cups cannellini beans, rinsed and drained
1/2 medium red onion
2 cloves garlic
1/4 cup chopped parsley
2 tablespoons fresh dill, chopped
6 sage leaves, thinly sliced
2 tablespoons lemon juice
2 tablespoons champagne vinegar
6 tablespoons olive oil
black pepper
directions
Bring a medium pot of salted water to a boil. Trim green beans. Cook green beans in salted water for 4-5 minutes until crisp tender.
Meanwhile, place bacon in a single layer in a large saute pan over medium heat. Cook for 10-12 minutes until crisp. Drain on paper towels.
Rinse cannellini beans and place in a large mixing bowl. Finely chop red onion and add to the bowl. Drain cooked green beans and rinse under cool water until room temperature.
Cut green beans into pieces about 1 inch long. Add green beans to cannellini beans in the bowl. Chop garlic and add to bowl along with all herbs.
In a small bowl, mix lemon juice, vinegar and olive oil with cracked pepper and salt until emulsified. Pour vinaigrette over beans. Chop/crumble bacon and stir into bean mixture with the vinaigrette.
Taste and season with additional salt and pepper if necessary.
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nutrition data
416 calories, 23 grams fat, 35 grams carbohydrates, 18 grams protein per serving.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
August 9, 2010
This was delicious, easy, delicious, relatively quick, and DELICIOUS! My husband and I both loved it and we most definitely will be making this again.