Monday, 22 August 2016

Pears Beans and Bacon Salad

Originally this dish a western German traditional dish from the northern Rhine region, it is eaten in fall and it is kind of heavy.

This salad is a lighter and summery version of the dish. Salty bacon and caramelized pears goes wonderful with fresh cooked green beans. Believe me, please.

400 g small green beans
50 g Pancetta
2 pears
1 shallot
2 stalks of savory
2 tsp brown sugar
2 tsp butter
2 tsp quince vinegar or any other light vinegar
4 tbsp olive oil
1 tbsp Jerez sherry vinegar

Clean the beans and snip off the ends, in a pot with salted water and added savory cook them until they are the way you like them. Depending of the size of the beans, it can take between 3 to 6 minutes. Drain them and cool them in ice cold water so that they keep their color.

Place the pancetta in rows of 4-6 slices on a baking sheet under the grill. Keep checking them, because the will quickly burn.

Cut the pears into slices, but leave the skin on. Melt the sugar in a pan until it is brown, add the butter and the pears and let them caramelize. With the quince vinegar added, they cook on low heat for a little time.

Dice the shallot fine, get it into a small sieve over a bowl and pour hot water over them. Let the sieve sit for 1 minutes then take the shallots out and pour some cold water over them.
Make the dressing.
Get everything together.

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