June 1, 2012

The Feeding Post - Marinated Green Bean Salad

The Feeding Post
{Formerly Foodie Friday}

Marinated Green Bean Salad,
week 3


Happy Friday everybody!  I hope all of you have had an eventful and fulfilling week.  I will be preparing a marinated green bean salad with cherry tomatoes, fresh bacon bits, croutons and a red wine vinaigrette.  This is the salad that I brought to our neighbors house to accompany their delicious savory bread pudding.  What a successful and delicious meal that turned out to be.
   

Let's get the prep list together so we can prepare this delicious salad.

Here's what we need...

-1 pound green beans (cleaned, blanched and shocked)
-1 pound bacon (cut into thin strips and then cooked off)
-1 pint of cherry tomatoes (cut in half)
-1/2 cup croutons
-1/2 cup red wine vinaigrette
    

To start this recipe I preheated my oven to 350F to cook my bacon bits and croutons  and also brought about 1 gallon of water to a boil with enough salt to make it taste like the ocean.  In the restaurant we had a term "salty as the sea" when blanching vegetables or cooking pasta. 

As my oven and water were heating up, I cut my cherry tomatoes in 1/2, cleaned my great beans, sliced my raw bacon and ciabatta roll and put them on separate pans for baking.  I then made my vinaigrette following the recipe below.

Red Wine Vinaigrette
1-1/2 cups blend oil
1/2 cup red wine vinegar
1 small shallot (shaved on a mandolin)
Salt and pepper to taste


Instructions:
 
1)  bring shallots and vinegar it a simmer in small sauce pan and let cool.
2)  slowly whisk in oil or place in jar with salt and pepper and shake until incorporated.  Pretty easy!

Once the water comes to a boil, drop the beans in the water for about 3-4 minutes to blanch and then immediately "shock" them in ice water once they reach al dente and then drain once completely cool.  Cook bacon in the oven for about
15 minutes or until crispy  and then drain them from fat and let cool.  Lightly toast your croutons in the oven for about 4-5 minutes and let cool.
    

Finally in a large mixing bowl combine beans, tomatoes bacon and vinaigrette and let marinate for 3-4 hours before serving.  When ready to serve, add your crispy croutons and enjoy. 

This serves about 4-6 people. 

I hope you have a great weekend and I will see you soon.  

See the full recipe post Here, on James site www.thefeedingpost.com.

James Wood

cookinwood@gmail.com
www.thefeedingpost.com

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4 comments:

Kathy said...

Sounds wonderful, Kari! Except I don't have a mandolin...not even sure what it is! I think I will just go ahead and make this recipe anyway!

the Sweetest Memory said...

Hi Kathy, thanks for stopping by! James talks about his mandolin, and other tools in this post:

http://thesweetestmemoryblog.blogspot.com/2012/03/foodie-friday-tool-box.html

It just helps cut uniform slices, quickly but you can cut just with a knife and that will work great also!

I would love to hear how the recipe turns out!

Lina - Fancy Frugal Life said...

Wow u had me at green beans and bacon,! Looks delish.
Thanks for sharing on CSI,
Lina

James Wood said...

The mandolin is described on the Tool Box edition of the foodie Friday under the march 30th edition so you can see what one looks like. :-). Super useful tool. $20
http://www.amazon.com/Japanese-Mandolin-Benriner-Vegetable-Slicer/dp/B004K6S0PC/ref=sr_1_2?ie=UTF8&qid=1339225161&sr=8-2