Bistro Runner Bean Salad
This vibrant salad brings together tender runner beans, crisp bacon, sweet cherry tomatoes, and perfectly poached eggs. Tossed in a flavorful dressing made with Dijon mustard and red wine vinegar, this dish is both refreshing and satisfying. Each bite offers a harmonious blend of textures and flavors, making it a delightful meal for any time of day.
— Constant Cookbook
Ingredients
- 200g runner beans , trimmed and sliced
- 8 rashers smoked streaky bacon , chopped into small pieces
- 1 tbsp white wine vinegar
- 4 eggs
- 2 romaine lettuces , cut into large pieces
- 200g cherry tomatoes , halved
- 2 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Instructions
- Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.
- Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.7 milligram of sodium
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