Chopped Vegetable Salad with Smoked Bacon and Red Wine Vinaigrette
(from Thentheresjess’s recipe box)
Source: RecipeThing user castro15
Categories: Sides
Ingredients
- Kosher salt
- 1 1/2 cups haricots verts cut into 3/4-inch pieces
- 1 lb. double-smoked slab bacon, skinned and cut crosswise into 1/3-inch pieces
- 3 cups finely chopped mixed baby greens
- 6 cups finely chopped hearts of romaine
- 1 1/2 cups peeled, diced cucumber
- 2 cups cored, diced beefsteak tomatoes
- 1 1/2 cups diced red onions
- Red Wine Vinaigrette (see recipe)
Directions
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Bring a pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Add the beans to the boiling water and blanch them for 5 to 6 minutes. Use a slotted spoon to transfer them to the ice water to cool them and stop the cooking. Drain and set aside. Put the bacon in a pot with 2 cups water. Bring to a boil over medium heat and let boil until the water evaporates, approx 15 minutes. Let the bacon fry in the fat that remains in the pot until crisp, approx 8 more minutes, stirring to keep it from scorching. Use tongs or a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. To serve, put the bacon, green beans, greens, lettuce, cucumber, tomatoes and onions in a bowl. Drizzle with the vinaigrette, toss well, divide among 6 to 8 plates and serve at once.