Recipe - Warm Green Bean And Pancetta Salad

1 One half pound Green beans; trimmed
5 ounce Pancetta or bacon; minced
1/3 cup Minced shallots
1 tablespoon Chopped fresh rosemary or 1
One half teaspoons; crumbled
; dried
3 tablespoon Olive oil
2 tablespoon Plus 1 teaspoon fresh lemon
juice
Fresh rosemary sprigs;
(optional)

Cook beans in large pot of boiling salted water until crisptender. 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 One half 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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