Title: Warm Green Bean And Pancetta Salad
Categories: April 1992
Yield: 1 servings

1 1/2 lb Green beans; trimmed
5 oz Pancetta or bacon; diced
1/3 c Minced shallots
1 tb Chopped fresh rosemary or 1
-1/2 teaspoons; crumbled
; dried
3 tb Olive oil
2 tb Plus 1 teaspoon fresh lemon
-juice
Fresh rosemary sprigs;
-(optional)

Cook beans in large pot of boiling salted water until crisp-tender. Drain.
Rinse with cold water and drain well. Pat dry. (Can be prepared 1 day
ahead. Chill.)

Cook pancetta in heavy large skillet over medium heat until crisp, stirring
often. Transfer pancetta to paper towels, using slotted spoon. Pour off all
but 1 1/2 tablespoons fat from skillet. Add shallots and chopped rosemary
to skillet and cook over medium heat 2 minutes, stirring often. Add beans
and stir to coat. Add oil and lemon juice and stir until beans are heated
through. Season with salt and pepper. Sprinkle with pancetta. Garnish with
rosemary sprigs if desired.

Serves 6.

Bon Appetit April 1992

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