I am not sure why, but spring makes me want to eat more brunch. I mean, I love brunch year-round…but when the spring veggies come into their own, their more delicate structure (as opposed to the heartier fall and winter veg) makes me want to eat breakfast foods and light dishes all the more. All winter long I crave heavier food, but as soon as the sun comes out and the temperature warms up, I shed heavy foods like layers. Brunch also seems so relaxed, and spring often is off and running before I realize it. A longer brunch is a way to slow down, soak up the sunlight, and enjoy the weekend. And the days stay light long enough that it doesn’t feel like it takes away the whole day! Maybe that’s why Elizabeth and I dreamed up these brunch dishes, including this green bean salad, for the month of April.
Is there one type of dish that you must have at brunch? One of my pet peeves at brunch is the lack of savory dishes with vegetables in them. I do love the breads, the sweets, and the other treats (I mean, see all the delicious lemon curd we made last month…need I say more?) But I also want something savory to balance out the sweet. That might just be me…but I do love savory food just as much (or more) than sweets.
So for the other savory food lovers out there, we have this green bean salad. Depending on the dishes you are making, the salad can be served warm or cool. It would go nicely with a light herb salad, but can also stand on its own very well. The bacon is a nice touch for a brunch setting, but the the dish doesn’t necessarily need it if you want to forgo bacon for any reason. You can use the more delicate french green bean, or a standard longer variety, whichever you prefer. The best part? It is practically the simplest side you could ever make, which leaves you extra time to bake something yummy.
Are you like me? Leave us a comment below, and tell us what kind of brunch food you prefer, and what your must-have dish is!
- 2 cups French-style green beans (fresh)
- 2 cups water
- ½ pound bacon
- ½ cups toasted slivered almonds
- 1 lemon
- Bring your water to a boil. Wash your green beans. Place beans into the boiling water. Cook for 5 minutes. While your beans are boiling, cook your bacon in a frying pan on med-high heat on your stove.
- Drain your beans. Once bacon is cooked, place on a paper towel to soak up extra oil. Let bacon cool, then cut into pieces.
- Toss bacon, almonds, and green beans together. Squeeze a full lemon on top of salad. Serve warm. Or, if you prefer, let cool and serve chilled.