Green Bean, Bacon and Egg Salad
Green Bean, Bacon and Egg Salad
- Preparation time 25 mins
- Serves 4 people
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Feeling green?
This Green Bean, Bacon, and Egg Salad packs a veggie punch, complemented by savoury, succulent bacon. In this recipe we decided to change up the egg prep a little bit, opting to grate the boiled eggs. It's a unique texture that we're sure you'll love!
Keep scrolling for the full recipe.
Ingredients
- 4 eggs
- 500g green beans, tailed
- 200g rindless streaky bacon, chopped
- 2 French shallots (or half a small red onion), finely sliced
- 1 clove garlic, crushed
- 2 teaspoons Dijon mustard
- 1 ½ tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt and pepper
Method
- Bring a large pan of water to the boil and cook eggs for 6-7 minutes or until medium. Place eggs into cold water to prevent further cooking. Cool and peel.
- Blanch green beans in boiling water for 3 minutes. Refresh in cold water. Drain well. Transfer to a salad bowl.
- Cook bacon in a frying pan until golden and crisp. Toss through beans.
- Combine French shallots, garlic, mustard and vinegar together in a small bowl. Mix well. Whisk in olive oil until thick and thoroughly combined. Season with salt and pepper to taste. Drizzle ¾ of the dressing over the beans and bacon. Toss to mix well.
- Grate eggs over the top of the salad. Drizzle with remaining dressing. Serve immediately.
Notes
- Prepare beans, bacon, dressing and eggs in advance and keep separate. Store in the refrigerator. Put it together just before serving.
- Add nuts or any herbs.
Nutritional Information
- Serving size 255g
- Energy 1400kJ 335kcal
- Protein 17.3g
- Total fat 27g
- Saturated fat 7.2g
- Carbs (total) 4.2g
- Carbs (sugar) 2.6g
- Sodium 667mg
- Vitamin D 4.1µg
All nutrition values are per serve.