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Categories:
potatoes vegetable oil bacon mustard olive oil white wine vinegar romaine lettuce cannellini beans kalamata olives eggs thyme
Viewed: 40 - Published at: 3 years agoIngredients
- 500 g green beans
- 100 g potatoes, peeled
- 2 tbp vegetable oil
- 100 g bacon
- 1 tbsp mustard
- 6 tbsp olive oil
- 6 tbsp white wine vinegar
- 300 g romaine lettuce, torn into bite-sized pieces
- 1 can (400g) cannellini beans, drained and rinsed
- 300 g artichoke hearts in oil, drained
- 300 g kalamata olives
- 4 None hardboiled eggs, peeled and quartered
- 6 sprigs fresh thyme, leaves stripped from stems
Method
- Cook green beans in boiling salted water for 3 mins, or until tender. Drain and rinse under cold water. Cook potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then mash.
- Heat vegetable oil in a frying pan and saute bacon until crispy. Remove from pan and drain on paper towels. Whisk bacon fat with mustard, olive oil and vinegar. Season. Toss with lettuce, beans, artichokes, olives, eggs and potatoes. Sprinkle with thyme and serve.
