This was an excellent accompaniment to fried chicken and macaroni and cheese that we had last week. I was looking for a way to cut the inherent richness of the macaroni and cheese and fried chicken, and the addition of the sherry vinegar accomplished the task. It also has the benefit of being incredible simple and quick. Enjoy:
- 8 ounces haricots verts
- 1 slice of smoked bacon cut into small dice
- 1-2 tsp quality sherry vinegar
Blanch the beans in a pot of heavily salted, boiling water until tender crisp. Remove immediately and place in an ice bath. Meanwhile, place the bacon in a cold sauté pan, turn up to medium heat and render out the fat until the bacon is just brown and slightly crisp. Remove the bacon, keep the pan on the heat and add the beans, sauté until warmed through. Add a couple of splashes of the sherry vinegar, season with salt and pepper.