- 1 teaspoon extra-virgin olive oil
- 1/4 pound thickly sliced bacon, cut crosswise into 1/4-inch-thick lardons
- One 15-ounce can navy beans, rinsed and drained
- 1/2 cup chicken stock or low-sodium broth
- 2 small turnips (1/2 pound)—peeled, quartered and very thinly sliced crosswise
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground pepper
- Softened unsalted butter, for spreading
- Four 1/2-inch-thick, diagonal slices of baguette, lightly toasted
- Shaved Parmigiano-Reggiano cheese, for serving
- In a large skillet, heat the olive oil. Add the bacon and cook over moderately high heat, stirring occasionally, until browned but not crisp, about 5 minutes. Add the beans and stock and cook over moderate heat, stirring occasionally, until the stock is nearly absorbed, about 5 minutes. Add the turnips, lemon juice and 1/4 cup of parsley and cook, stirring, until the turnips are crisp-tender, about 2 minutes. Season the dish.
- Butter the toasts and arrange on plates. Spoon the turnips, beans and bacon over the toasts and top with shaved cheese and chopped parsley.
Pair with a ripe, full-bodied white such as Viognier or Chardonnay.