Haricot Vert & Dandelion Salad with Bacon & Dried Cranberries and A Spunky Pomegranate Molasses Vinaigrette

by Lynne on March 14, 2016

Post image for Haricot Vert & Dandelion Salad with Bacon & Dried Cranberries and A Spunky Pomegranate Molasses Vinaigrette

Green Bean and Dandelion Salad 2

If you are looking for a green salad to serve with your St. Patrick’s Day dinner this week, and by that I mean green beans and green greens, a celebration of the color green, this is the salad for you. Plus those Irish accents of bacon and Dubliner cheese. Yes, yes and yes.

Ok, I admit, the dried cranberries, sliced almonds and pomegranate molasses aren’t traditional, but they probably have them in Ireland these days, right? Come on, smile and nod your head up and down.

What I really like about this salad is it has everything a salad should have: crunchy bits (nuts and croutons), sweet and sour (dried cranberries), salty and umami (bacon, cheese). Every bite gives you a different combination of taste treats, along with the veggie goodness of the beans and dandelion.

And it’s green, people.

I was thinking maybe I’ll have a little Irish libation to celebrate on the day. I remember my first Irish Coffee back in 1971 at the Buena Vista in San Francisco and what a revelation it was. Time to go buy some Irish whiskey (Tullamore Dew…my fav), whipping cream and sugar cubes. How many days is it til the 17th?

Happy St. Patrick’s Day!

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Haricot Vert & Dandelion Salad with Bacon & Dried Cranberries and a Spunky Pomegranate Molasses Vinaigrette

Serves 4

¼ cup extra virgin olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoon sherry vinegar
½ tablespoon sriracha
2 teaspoon fish sauce
2 teaspoons pomegranate molasses
½ teaspoon orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper

12 ounces tiny whole green beans (I used frozen Birds Eye brand)
4 strips bacon, cut in 1-inch pieces, cooked
1/3 cup dried cranberries or cherries
1/3 cup toasted nuts, such as sliced almonds or hazelnuts (6 min. @ 350F)
1 ½ cups sourdough croutons, torn bite-size, dried overnight, sautéed in butter

Dark green leaves, about 2 cups, such as dandelion, arugula, beet, baby spinach
½ cup Kerrygold Dubliner cheese, crumbled, ¾-inch pieces

1. Whisk together vinaigrette ingredients in medium bowl. Set aside.

2. Cook green beans for 3 minutes in boiling water. Drain and cool immediately in cold water. Drain. Fold in paper towels to absorb as much water as possible.

3. In large bowl, fold together green beans, bacon, dried cranberries, croutons and nuts.

4. If serving salad family style, give greens a rough chop and fold into salad in bowl.

5. If serving salad on individual plates, keep greens whole and line plates.

6. Thoroughly whisk vinaigrette and pour over salad in bowl, folding to coat. Place on serving platter or individual plates. Garnish with crumbled cheese. Serve.

Note: Full size fresh or frozen green beans may be used, cut into 2-inch pieces.

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