I need to catch up to my life!
Maybe that isn’t a real thing. I made this salad a week ago for a Pig Roast that we attended and I am just now getting around to blogging it…
Our friends Rick and Rita (I love saying their names out loud) own a farm outside of Pittsburgh and every year they host a Pig Roast. I should take a moment to mention that Rick and Rita’s farm, Laurel Vista, generates some great produce and canned yummies. If you live in Pittsburgh you might have even seen their products in the stores. One of the favorites is the dilly beans which are pickled green beans. Basically everything they make is fresh and delicious! Stay tuned to the blog for a recipes featuring some of their amazing products.
This was our second year going out to the farm and we even brought the pups along to get some fresh air. The pup likes nature but likes sitting on my lap more so he spent a good amount of time taking in the sites from the comfort of my lap, it was kind of embarrassing. When Rick and Rita’s dog showed up he finally remembered that he was a dog and started to run around. Thankfully that ensured that he got all tuckered out for the ride home.
Let’s take in the beauty of nature for a second…
Not only was the view breathtaking, but the spread also took our breath away.
Since this was our second year I knew that we should probably bring something green. Last year I brought the yummy Strawberry and Spinach Salad which I think went over well with all the guests. This year I wanted to bring a salad that was a bit different so I decided on using green beans instead of any sort of greens.
I also found it appropriate to use bacon because when you are having pork you should probably have more pork, right? Anyhow, I hope you enjoy this salad and maybe you should eat it while sitting next to a lake on the most perfect summer day!
Bacon and Green Bean Salad
1 Lb. Green Beans trimmed
1/2 Lb. Thick Cut Bacon diced
6 Summer Sweet Tomatoes halved
2 Tsp. Shallot diced
3 Tbsp. Cider Vinegar
1 Tsp. Sugar
1 Tbsp. Vegetable Oil
Salt and Pepper
Bring a pot of salted water to a boil. In a medium bowl add 12 ice cubes, cover with water and set aside. Add your trimmed green beans to the boiling water and allow them to cook for 3-5 minutes. Remove the green beans and place them in the ice water which will stop the cooking. Drain the water and ice and set the green beans aside.
In a medium saute pan cook your diced bacon over medium heat until fully cooked and crisp. Remove your cooked bacon and place on a paper towel to drain the excess fat. Drain your pan of the bacon grease leaving a teaspoon in the pan. Heat the pan and add the diced shallot and cook until crisp, remove shallots and place on paper towel to drain off any excess fat. In a small bowl combine your cider vinegar, sugar, vegetable oil and shallots. Season the vinaigrette to taste with salt and pepper.
Toss your green beans with the vinaigrette and then sprinkle the bacon and tomatoes on top. Allow the salad to chill in the fridge for at least 30 minutes before serving.