Name: Big egg, bacon & bean salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 750g salad potatoes; 3 eggs; 200g fine green beans trimmed; 6 rashers smoked streaky or back bacon; 100g Kalamata olives stones in or out, it's up to you; 100g bag baby spinach; 1 garlic clove crushed; 3 tbsp olive oil; 1 tbsp white wine red wine or cider vinegar; 1 tsp Dijon mustard; 2 tsp capers drained; 2 anchovy fillets, finely chopped (optional); handful shop-bought croûtons to serve

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Big egg, bacon & bean salad

Big egg, bacon & bean salad

Jane Hornby

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Serves 6

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.4 ratingsRate

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A substantial 'almost-Niçoise' that goes with just about anything, and won't get soggy on the way to the picnic

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Ingredients

Nutrition

Units:

MetricUS

750g salad potatoes
3 eggs
200g fine green beans

trimmed
6 rashers smoked streaky or back bacon
100g Kalamata olives

stones in or out, it's up to you
100g bag baby spinach

For the dressing

1 garlic clove

crushed
3 tbsp olive oil
1 tbsp white wine

red wine or cider vinegar
1 tsp Dijon mustard
2 tsp capers

drained
2 anchovy

fillets, finely chopped (optional)
handful shop-bought croûtons

to serve

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Nutrition: per serving

kcal303
fat18g
saturates4g
carbs26g
sugars3g
fibre3g
protein11g
salt1.85g

Method

step 1

Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
step 2

While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
step 3

Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.

RECIPE TIPS

SERVE WITH...

Take along a chunk of Brie, some pâté and a fresh baguette.

Recipe from Good Food magazine, August 2010

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A star rating of 4.5 out of 5.4 ratings

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