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.
Green Bean, Bacon & Egg Salad
Ingredients
- 2 medium eggs
- 1 clove garlic, finely chopped
- ½ tsp smooth Dijon mustard
- 1 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 280g fine green beans, trimmed and halved
- 1 batavia or romaine lettuce
- 85g button mushrooms, finely sliced
- 200g back bacon, fat trimmed and finely sliced
- 1 spring onion, finely sliced
Steps
- Step 1
Put the eggs in a small pan. Cover with cold water, bring to the boil and cook gently for 10 minutes.
- Step 2
Drain and cool under the cold tap.
- Step 3
In a large bowl, whisk together the garlic, mustard, vinegar and 3 tbsp olive oil and season.
- Step 4
Drop the beans into a pan of boiling unsalted water.
- Step 5
Bring to the boil again and cook briskly for 6 minutes until tender.
- Step 6
Drain, cool slightly, pat dry on kitchen paper and mix into the vinaigrette.
- Step 7
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.
- Step 8
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.
- Step 9
Combine this with the salad and mix thoroughly. Adjust the seasoning to taste, top with sliced spring onions and serve immediately.
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By The Healthy Employee
- Servings: 2
- Meals or Courses: LunchMainsSidesStarter
- Dish Type: Salad
- Special Diet: Dairy FreeGluten free
- Seasons and Occasions: AutumnBonfire NightEasterFather's DaySpringSummerWinter
- Difficulty Level:
- Ratings:
- Created: April 13, 2011
