Name: Bistro runner bean salad
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: French
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; 2 tsp Dijon mustard; 1 tbsp red wine vinegar; 3 tbsp olive oil

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Bistro runner bean salad

Bistro runner bean salad

Barney Desmazery

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4 out of 5.8 ratingsRate

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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

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Chocolate & hazelnut praline tart

A star rating of 4.1 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal318
fat26g
saturates7g
carbs6g
sugars5g
fibre3g
protein17g
salt1.7g

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.

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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