Cannellini Bean & Egg Salad With Crispy Crumbs
This recipe combines the freshness of spring onions, the creaminess of cannellini beans, and the crunch of breadcrumbs to create a simple yet flavorful dish. Topped with boiled eggs and dressed with a zesty lemon mustard vinaigrette, this salad is a delightful mix of textures and flavors that is perfect for a light lunch or side dish.
— Constant Cookbook
Ingredients
- 2 medium eggs
- 8 spring onions , trimmed (remove the root and half of the dark green part)
- 1½ tbsp olive oil
- 1 slice wholemeal bread , broken into chunky breadcrumbs
- 400g can cannellini beans , drained and rinsed
- juice ½ lemon
- 1 tsp Dijon mustard
- ½ small red onion , finely chopped
- handful parsley , roughly chopped
- 1 Little Gem lettuce , roughly chopped
Instructions
- Cook the eggs in boiling water for 6 mins, or longer if you prefer them hard-boiled. Add the spring onions for the final 3 mins of cooking. Remove and run both under cold water. When cool enough to handle, pat the spring onions dry and peel the eggs.
- Meanwhile, heat ½ tbsp of the oil in a non-stick frying pan. Tip in breadcrumbs and season. Fry for 3-4 mins until crisp and golden, then set aside.
- Toss the spring onions with the beans, lemon juice, mustard, red onion, parsley, remaining oil and lettuce. Season and arrange halved boiled eggs on top. Sprinkle with the crumbs and eat straight away.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 333 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 0.7 milligram of sodium
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