While we love a good green bean casserole (we even posted a recipe for one yesterday…), sometimes an alternative green bean salad hits the spot. We’re featuring seasonal fruit with the persimmons and the classic vegetable of Thanksgiving, the green bean. Add bacon because…well, do we need a reason? It’s bacon. Enjoy with K-J Vintner’s Reserve Chardonnay.
Recipe by Chef Tracey Shepos Cenami
For the bacon vinaigrette:
- 1 small shallot, cut in half
- 3 ounces (approximately 2 large strips) smoky bacon, cut in ½-inch pieces
- 2 Tbsp. olive oil
- ½ tsp. Dijon mustard
- 2 Tbsp. sherry vinegar
- 1 Tbsp. red verjus
- 1½ tsp. honey
Preheat oven to 350⁰F. Place shallot and bacon onto a sheet pan and bake for 30 to 45 minutes, until shallots are soft and bacon is cooked, but not too crispy.
In a blender, combine shallot, bacon, bacon fat, olive oil, mustard, vinegar, verjus and honey. Blend until emulsified, but still slightly chunky. Set aside.
- 1 Tbsp. oil
- 1½ lbs. green beans, cleaned
- 1 tsp. kosher salt
- 1 large Fuyu persimmon, cut into half-moon wedges
- ½ red Fresno chili, cut into rings (optional)
- 8 sage leaves, chiffonade (yield 2 Tbsp.)
- ¼ cup marcona almonds, chopped
Heat a large wok-style pan over high heat. Add oil and heat. Add green beans, being sure not to overcrowd the pan. Season with salt and cook for 6 minutes over medium-high heat, tossing every 1½ to 2 minutes. The beans will start to char slightly. Add persimmon (and chili, if using) and toss to combine. Sprinkle sage on top, but do not stir. Cook another 2 minutes and then toss to combine sage. The persimmons and beans should be caramelized. Turn off heat, and immediately add 3 tablespoons bacon vinaigrette. Garnish with almonds and serve immediately.