How to make a green bean salad with pangritata

A crisp salad based on the classic green bean casserole traditionally served at Thanksgiving.  This version is given an Italian twist with the addition of porcini mushrooms, pesto and crispy pancetta
Beverley Hicks21 November 2016

Ingredients (serves 3 as a side dish)

For the pangritata

2 slices decent quality day-old bread, crusts removed

2 fat cloves garlic, peeled

1 teaspoon dried oregano

25g pecan nuts

1 tablespoon rapeseed oil

zest of 1 large lemon

Salt, to taste

For the salad

300g green beans, trimmed and cut into bite-size pieces

Large pinch of salt

6 slices pancetta, chopped

2 shallots, finely sliced

10g dried porcini mushrooms

100ml crème fraîche

2 tablespoons pesto (preferably home-made)

2 tablespoons grated pecorino cheese

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Mixed salad leaves, to serve

Method

Soak the dried porcini mushrooms in a cup of boiling water for 5-10 minutes.

To make the pangritata, lightly toast the bread then blitz in a food processor with the garlic, oregano and pecans until fine. Add the oil to a large frying pan over a medium heat. Tip in the pangritata and fry for 5 minutes, moving around all the time, until golden and crisp. Stir in the lemon zest just before you remove from the heat. Taste and adjust the seasoning if necessary then put to one side.

Remove the mushrooms from their soaking liquid and chop finely, discard the liquid.

To make the salad, bring a medium pan of water to the boil, add a large pinch of salt and tip in the green beans. Boil for 2-3 minutes – they should still be crisp - then transfer to a bowl of iced water. Remove with a slotted spoon to a plate lined with kitchen paper to drain.

Heat a large frying pan over a medium heat, add the pancetta and cook until crispy. Transfer to another plate lined with kitchen paper.

Add the shallot to the same frying pan and sauté until soft, about 3 minutes. Tip in the mushrooms and cook for a further 2 minutes then remove from the heat.

Whisk together the crème fraîche and pesto and stir in pecorino cheese, salt and pepper.

Arrange the mixed salad leaves on serving plates with the cooked green beans on top. Spoon over some dressing then scatter over the shallots, mushrooms and pancetta. Add more dressing if desired and finish off with a generous sprinkle of pangitata.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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