Sdebrango's salad of snappy green beans, bite-sized tomatoes, and pancetta is the perfect versatile side. Blanching these tiny sweet beans (3 minutes was all they needed for me) releases an intense greenness and satisfying crunch that mingles nicely with the fatty pancetta and the sweet acidity of the tomatoes. The salad was equally delicious cold and at room temperture, making it a perfect dish for a BBQ or potluck when "warm" isn't always an option.
This is my favorite warm salad, the combination of the haricot vert with the tomatoes and pancetta is a bright and flavorful combination. I make it year round but it's perfect in the summer when the green beans and tomatoes are in season. Sauteing the vegetables in the dressing ensures that each piece is flavorful. I like to serve room temperature.
Serves 4-6 depending on serving size
Prepping the Vegetables:
Putting it all together:
Heat skillet with the 2 tbs of olive oil, add the shallot cook until just starting to soften, add the garlic and continue cooking for another minute. Remove from pan and set aside. In the same pan add the pancetta and brown, add the shallot and garlic back into the pan and add the 2 tbs of vinegar. Add the cherry tomatoes and cook just until the tomatoes start to soften and release some of their juices. Now add the haricot vert stir together and let cook for 3-5 more minutes. Adjust seasoning. I found I didn't need additional salt for my taste, but I did add pepper. Serve and enjoy.