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Green Beans With Shallot Dressing

Green Beans With Shallot Dressing

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Jen Wolpert

With this delicious dressing, green beans are totally yummers! My kids had two servings each last night!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 300 mg
  • 12%

Based on a 2,000 calorie diet


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slice on a paper towel-lined plate. Let cool and crumble bacon. Reserve 1 teaspoon of bacon drippings.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the green beans, recover, and steam until just tender, 3 minutes.
  3. Whisk together olive oil, Dijon-style mustard, vinegar, bacon drippings, and shallot in a bowl. Toss hot, steamed green beans in a bowl with the dressing and crumbled bacon, and serve.
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The idea of raw shallots didn't appeal to me, so I sauteed them briefly in the bacon fat. Aside from that I prepared these as the recipe directed with its interesting and different ingredients. Unfortunately, neither hubs nor I cared for the tang of the vinegar and would have much preferred this without.


I made this recipe for Thanksgiving and it was a huge hit with all 16 people. Funny since the green veggie is usually overlooked on Thanksgiving!I made it in advance, re-heated and tossed w/ dressing & bacon crumbles right before serving. I added a few more pieces of bacon, to crumble on top. I'm sure I'll be making it again. Thanks!


Definitely has possibilities but was bitter - too much of a tang with the vinegar. I added a touch of sugar.