Bacony Green Bean Salad
1½ pounds green beans, trimmed
2 slices bacon, diced
⅓ cup minced shallots
¼ teaspoon salt
1 Tablespoon extra virgin olive oil, optional
Juice of one lemon
1. Bring a large saucepan of salted water to a boil. Add green beans and cook until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain well. Pat dry. (Can be prepared 1 day ahead. Refrigerate until ready to finish cooking.)
2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but about 1 tablespoon of fat. Add shallots to skillet and cook for about 2 minutes, stirring often.
3. Add green beans; sprinkle beans with salt. Stir to coat. Add olive oil, if desired and lemon juice. Stir until beans are heated through. Place in a serving bowl and top with bacon.