Homes & Property

Bistro runner bean salad

Easy | Ready in 35 minutes

* 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

1. Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for four minutes 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 three minutes. Remove from the pan with a slotted spoon, then drain on kitchen paper.

2. Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto four plates, top each with a poached egg and serve.



Published: 18 August 2008
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