How about a quick little summer salad you can throw together in a matter of minutes? This runner bean salad makes a nice little lunch for two or side dish for more and works with all sorts of summery vegetables. I’ll confess now that I ate the whole lot by myself and would do so again. No one gets between me and a salad with crispy bacon and eggs. Not got runner beans? Try French beans or mixed lettuce; throw in some tomatoes or corn; swap out the bacon for anchovies or salty cheese. Go nuts, add nuts! Or you could leave it be, it’s pretty much perfect after all.
Now I hate to be a nag, I know how annoying it is when a recipe calls for silly, high-end ingredients but please promise me that you’ll use the freshest, best quality ingredients you can get. In return I promise never to ask you to buy kilos of truffles or caviar. Simple dishes like this are all about letting the ingredients shine, it just wouldn’t be the same with tough, stringy beans or pale, cage-layed eggs. Do we have a deal?
Runner bean salad
- 1 large egg
- 250g runner beans, trimmed and shredded
- 1 rasher bacon, chopped
- 1 slice of sourdough bread in large crumbs
- 1 clove garlic
- olive oil
- cider vinegar
- Dijon mustard
- salt and pepper
Put the egg in a large pan of cold water, bring to the boil and simmer for 10 minutes.
With 4-5 minutes to go before the egg is done steam the beans over the egg until they are bright green.
In a frying pan heat a little oil and fry the bacon. Add the bread crumbs and crushed garlic and fry until crispy.
Prepare the dressing by mixing oil, vinegar and mustard to taste. Season.
Peel and chop the egg.
Toss the steamed beans in the dressing, stir through the crumbs, bacon and egg. Taste for seasoning and add salt and pepper if needed. Serve while still warm.