We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Fresh Bean Salad with Pancetta & Pistachios
Early Summer 2013
With summer on the way, we all need standby salads to serve at home or take with us to a barbecue. The pancetta and pistachios give the salad interest and visual appeal yet it can be made in minutes. And if you don’t have pancetta, a couple of slices of bacon work well, too.
Serves 2 to 3
½ lb (250 g) yellow or green beans or a combination of both, trimmed
2 slices pancetta, ¼ inch (5 mm) thick, cut into matchstick-size strips
1 shallot, thinly sliced into rings
2 tbsp (30 mL) coarsely chopped pistachios
2 tbsp (30 mL) olive oil
2½ tsp (12 mL) white wine vinegar
Generous pinches of salt and pepper
1 Bring a large pot of salted water to a boil. When boiling, add beans and cook just until barely tender, about 3 minutes. Drain immediately and rinse under cold running water to stop the cooking. Pat dry. Meanwhile, place pancetta in a nonstick frying pan and set over medium heat. Cook until nearly crisp, 2 to 3 minutes. Add shallots, cooking until they are wilted and pancetta is crisp, about 2 minutes. Stir in pistachios.
2 Whisk oil with vinegar, salt and pepper. Place beans on a small platter. Drizzle with dressing and sprinkle with pancetta mixture.
Serves 2 to 3
