Ingredients with Measurements:
- 4 cups green beans, trimmed
- 2 ripe pears, sliced
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. In a mixing bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
3. Add the green beans, sliced pears, crumbled bacon, chopped red onion, and chopped parsley to the mixing bowl. Toss to combine.
4. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 4 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 240
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
Substitutions for ingredients:
- You can use canned or frozen green beans instead of fresh.
- Any type of pear can be used in this recipe.
- Turkey bacon can be used instead of regular bacon for a healthier option.
- Red wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add crumbled blue cheese or goat cheese for extra flavor.
- Use roasted or grilled pears instead of fresh for a different texture.
- Add chopped walnuts or pecans for crunch.
Tips and tricks:
- Make sure to rinse the green beans under cold water after cooking to stop the cooking process and prevent them from becoming mushy.
- If making ahead of time, wait to add the bacon until right before serving to prevent it from getting soggy.
- This salad can be made up to 1 day in advance and stored in the refrigerator.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional chopped parsley or crumbled bacon.
Garnishes:
- Chopped parsley
- Crumbled bacon
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance out the flavors.
- If the green beans are too tough, cook them for an additional minute or two.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Birnen-Bohnen-Speck-Salat is a traditional German dish that originated in the Rhineland region.
Flavor profiles:
- This salad is sweet and savory with a tangy dressing.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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Region: German