- 250g French bean, trimmed
- 2 eating apples, such as Cox's
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- ¼ celeriac
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- juice of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 50g blanched hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 8 slices smoked streaky bacon, chopped into small pieces
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 4 handfuls salad leaves, such as frisée or rocket
Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
For the dressing
Whisk all the dressing ingredients together with seasoning in a small bowl, then set aside. Bring a large pan of salted water to the boil and cook the beans for 5-6 mins until still slightly crunchy. Drain and refresh under cold water and set aside. Peel the apples and celeriac, cut into thin matchsticks, then toss in the lemon juice to stop them going brown.
Put a pan over a medium heat and toast the hazelnuts for a few mins until golden. Tip on a board and roughly chop.
Place the pan back on the heat with the oil, then fry the bacon until crisp. To assemble the salad, put the beans, celeriac, apple and leaves together in a bowl with most of the dressing and toss together. Pile the salad onto 4 plates and top with chopped bacon. Scatter over the hazelnuts, drizzle with the remaining dressing and serve.