Straightforward and impressive bean salad with shaved eggs is a quick and easy side dish for easy dinners or dinner parties.
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
Tips & Hints
Prepare beans, bacon, dressing and eggs in advance and keep separate. Store in the refrigerator. Put it together just before serving
