Haricots Verts with Spicy Pancetta Dressing

A tasty combination of salty, spicy, and fresh, this flavorful side dish is quick enough to make for a weeknight supper, or you can double it for a festive gathering—just use the same pot to blanch the beans, cook the pancetta, and finish the dish.

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  Kosher salt
  
  


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  1 lb. trimmed haricots verts
  
  


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  2 oz. thinly sliced pancetta
  
  


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  1 Tbs. extra-virgin olive oil
  
  


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  3 Tbs. red wine vinegar
  
  


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  1/2 tsp. chopped fresh thyme
  
  


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  1/8 tsp. crushed red pepper flakes
  
  

Bring a 6-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)

Put the pancetta and oil in a 12-inch skillet and cook over medium heat, turning often, until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to cool; crumble.

Off the heat, pour off all but 2 Tbs. fat from the skillet. Add the vinegar, thyme, pepper flakes, and a pinch of salt and whisk until emulsified, about 1 minute. Add the haricots verts and half of the pancetta; toss to combine. Season to taste with salt. Transfer to a serving bowl, top with the remaining pancetta, and serve.