Straightforward and impressive bean salad with shaved eggs is a quick and easy side dish for easy dinners or dinner parties.
Ingreadient:
- 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
Direction:
- 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
