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mustard apple cider vinegar sugar extra-virgin olive oil olive oil bacon garlic baguette eggs green beans blue cheese grape tomatoes salt black pepper
Viewed: 54 - Published at: 3 years agoIngredients
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon superfine sugar (caster sugar)
- 6 tablespoons extra virgin olive oil
- 2 tablespoons olive oil (or canola oil)
- 12 lb bacon (streaky bacon, not lean, chopped into large pieces, 250g)
- 2 garlic cloves (peeled and chopped)
- 1 small baguette (or use ordinary bread)
- 4 eggs (preferably jumbo organic eggs)
- 14 ounces fine green beans (200g) or 14 ounces any young green beans (200g)
- 5 ounces blue cheese, crumbled into chunks (your choice, about 140g)
- 14 ounces Baby Spinach (pillow packs, washed and ready-to-use, 200g)
- 3 12 ounces grape tomatoes (plum tomatoes, 100g, red-ripe)
- salt (preferably flaky sea salt like Maldon)
- black pepper
Method
- Beat the ingredients for the dressing together, adding some coarse black pepper.
- Beat until it sort of emulsifies.
- Heat the oil in a roomy skillet over a good heat, and add the bacon.
- Cut the baguette (nicer than plain bread) into slices, and then into chunks, and add to the pan with the garlic.
- Stir and let fry.
- Add more oil if necessary.
- You want crisp bacon and fried bread -- this might take about 15 minutes.
- While that is going on, put on the eggs to boil -- about 8 minutes.
- Cook the beans in a little water until they turn bright green and are still crunchy.
- Drain and let cold water run over them briefly.
- Set in a draught to cool along with the eggs.
- Rinse and dry the tomatoes.
- If they are large-ish, halve them: if small, keep whole.
- To serve: You need a large bowl.
- Put in the baby spinach.
- Add everything except the eggs, and with clean hands, lightly mix.
- Divide the salad between 4 plates.
- Peel and halve the eggs and put two halves on each salad heap.
- Drizzle over the dressing (beat first if it separated).
- Season lightly with sea salt flakes and some black pepper.
- Serve with extra bread rolls and cold white wine.
