A long lists of ingredients are a turn-off when looking for ideas. And 27 steps for directions!! However, it is not that difficult and can be done in separate parts over time. Bacon – set aside, Beans/Snap peas – put in fridge, Creamy dressing – make 3 days ahead, Just assemble at the last minuet. And it is best served at room temperature.
Ingredients:
- 6 slices bacon
- 7 oz sugar snap peas
- 7 oz haricots verts (thin French green beans)
- Small handful fresh chives snipped into 1/2 inch pieces (OK, little green onions if you have to)
- 2 Tab red wine vinegar
- 1 tsp whole-grain mustard
- 1 Tab olive oil
- 1 tsp maple syrup
- Kosher salt
- Leaves from 2 to 4 sprigs fresh tarragon (That would be a teaspoon of dried – but not as good)
- 2 Tab mayonnaise (do not use nonfat)
- 2 Tab sour cream or crème fraîche (do not use nonfat)
- 1 Tab fresh lemon juice
- 1 teaspoon Dijon mustard
- Freshly ground black pepper
- 1 head romaine lettuce or 2 romaine lettuce hearts
- 2 Tab freshly grated Parmigiano-Reggiano cheese
Directions:
- Line a plate with paper towels.
- Cut the bacon crosswise into ¾-inch pieces.
- Arrange in a single layer in a wide saute pan.
- Cook for 5 to 7 minutes over medium heat, or until it is crisped and browned at the edges. (or in oven 375°)
- Use a slotted spoon to transfer the bacon to the paper-towel-lined plate.
- Reserve 1 tablespoon of the fat from the pan.
- Add it to a mixing bowl along with the vinegar, whole-grain mustard, half of the chives, the tablespoon of oil and the maple syrup.
- Whisk to form an emulsified dressing.
- Bring a pot of water to a full rolling boil over high heat.
- Meanwhile, string the sugar snap peas. (The ones I bought had no strings! Check)
- Trim the haricots verts. (If too long, cut them in half}
- Add a good pinch of salt to the boiling water.
- Add the haricots verts and sugar snaps.
- Once the water returns to a boil, cook for barely 2 minutes, until tender.
- Use a slotted spoon to immediately transfer the haricots verts and sugar snaps to a bowl of ice and water to keep them bright green. (If you have a spaghetti pot with a perforated liner – use that. Much easier)
- Drain and pat dry.
- Transfer to the bowl with the bacon fat dressing.
- Toss until coated.
- Coarsely chop the tarragon.
- Whisk together the mayonnaise, sour cream or crème fraîche, lemon juice, tarragon and Dijon mustard in a medium bowl to form a creamy dressing.
- Season lightly with salt and pepper.
- Cut the romaine into quarters or separate the leaves as you like, discarding the cores.
- Arrange on a platter or individual plates.
- Drizzle with the creamy Dijon dressing.
- Scatter the Parmigiano-Reggiano and the remaining chives over the dressing.
- Pile the dressed beans and the bacon on top. (or you can chop the romaine and toss with the beans/peas and creamy Dijon dressing)
- Serve at room temperature.
Serves: 4
Source: Bonnie Benwick, Denver Post
