Recipe Of The Week – Green Bean, Bacon and Egg Salad
Green bean, bacon and egg salad is a deliciously moreish combination. The sticky saltiness of the bacon makes you want to get stuck in. This salad is family friendly and easy for lunch or a main meal.
Serves 2
Ingredients
Method
- Put the eggs in a small pan. Cover with cold water, bring to the boil and cook gently for 10 minutes
- Drain and cool under the cold tap
- In a large bowl, whisk together the garlic, mustard, vinegar and 3 tbsp olive oil. Season
- Drop the beans into a pan of boiling unsalted water
- Bring to the boil again and cook briskly for 6 minutes until tender
- Drain, cool slightly, pat dry on kitchen paper and mix into the vinaigrette
- Remove the tough outer leaves of the lettuce. Wash and dry the heart, and roughly slice it. Add this and the mushrooms to the beans
- Set a non-stick frying pan over a high heat. Add 1 tbsp olive oil and as soon as it is hot, fry the bacon until it is crispy
- Combine this with the salad and mix thoroughly. Adjust the seasoning to taste
