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Green Bean, Bacon and Egg Salad

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Preparation time: 25 min
Serves 4 people
3.8 Average Rating

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.

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Published

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

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  1. 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.
  2. Blanch green beans in boiling water for 3 minutes. Refresh in cold water. Drain well. Transfer to a salad bowl.
  3. Cook bacon in a frying pan until golden and crisp. Toss through beans.
  4. 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. 
  5. 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.

Nutrition Per Serve

  • 255g Serving size
  • 1400kJ 335kcal Energy
  • 17.3g Protein
  • 27g Total fat
  • 7.2g Saturated fat
  • 4.2g Carbs (total)
  • 2.6g Carbs (sugar)
  • 667mg Sodium
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.8

6 reviews

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