*  Exported from  MasterCook  *
 
                     Warm Green Bean And Pancetta Salad
 
 Recipe By     : Bon Appetit April 1992
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Pork & Ham                       Salads & Salad Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        green beans -- trimmed
    5      ounces        pancetta -- or bacon diced
      1/3  cup           minced shallots
    1      tablespoon    chopped fresh rosemary -- or 1 1/2 teaspoons
                         -- dried, crumbled
    3      tablespoons   olive oil
    2      tablespoons   fresh lemon juice -- plus
    1      teaspoon      fresh lemon juice
                         fresh rosemary sprigs -- optional
 
 Cook beans in large pot of boiling salted water until crisp-tender.  Drain.  Ri
 nse with cold water and drain well.  Pat dry.  (Can be prepared 1 day ahead.  C
 hill.)
 
 Cook pancetta in heavy large skillet over medium heat until crisp, stirring oft
 en.  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 skill
 et 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 i
 f desired.
 
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