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Bistro runner bean salad

Bistro runner bean salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Runner beans are usually just treated as a side dish, but in this main-meal salad they get a starring role

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal318
fat26g
saturates7g
carbs6g
sugars5g
fibre3g
protein17g
salt1.7g
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Ingredients

  • 200g runner bean , trimmed and sliced
  • 8 rashers smoked streaky bacon , chopped into small pieces
  • 1 tbsp white wine vinegar
  • 4 eggs
  • 2 romaine lettuces , cut into large pieces
  • 200g cherry tomato , halved

For the dressing

  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil

Method

  • STEP 1

    Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.

  • STEP 2

    Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.

Goes well with

Recipe from Good Food magazine, June 2008

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A star rating of 4 out of 5.8 ratings
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