Green Beans with Smoked Yogurt and Toasted Almond Vinaigrette
David of Sunset & Sewanee
beans, blanched green (preferably thin french, blanched for 5-6 minutes in boiling salted water)
sea salt, or kosher
pepper freshly ground black
In a heavy skillet or pot over medium heat, render the bacon slices slowly. Once the bacon is crispy, remove it from the skillet, chop, and reserve.
While the bacon fat is still hot, add 1 lb of blanched green beans and sauté until slightly charred and cooked. Add the fresh lemon juice and salt and pepper to taste.