This is my spin on the calssic warm spinach salad with bacon dressing. Blanched green beans take the place of spinach in this insanely delish gluten free side dish and I can't get enough! It might be even better than the original since the green beans don't wilt and get soggy after being tossed in the warm vinaigrette.
I think we should be putting warm bacon vinaigrette on everything! Is there any veggie that wouldn't benefit from a bath in it? I don't think so. Why should the goodness stop with spinach?
Green Beans with Hot Bacon Dressing
1 Tablespoon plus ¼ teaspoon kosher salt
1-pound green beans
6 slices bacon, chopped
1 large shallot, sliced thinly
3 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
½ teaspoon ground black pepper
2 hard-boiled eggs
Fill a large stock pot with water and bring to a boil. Add 1 Tablespoon of the salt and the green beans and allow to cook for 8 minutes. Drain the beans and rinse under very cold water until completely cooled. Set aside and allow to drain.
Place the bacon in a large high sided skillet and cook over medium heat until crisp. Remove the bacon from the pan and place on a paper towel lined plate to drain. Discard all but 3 tablespoons of the bacon grease from the pan.
Add the shallots to the warm bacon grease and cook over low heat for 2-3 minutes. Whisk in the red wine vinegar, sugar, mustard, remaining salt and pepper.
Add the green beans to the dressing and toss to coat. Top with the crumbled bacon and hard-boiled eggs and serve immediately.