BISTRO RUNNER BEAN SALAD

Bistro runner bean salad image

Runner beans are usually just treated as a side dish, but in this main-meal salad they get a starring role

Provided by Barney Desmazery

Categories Dinner, Main course, Starter, Supper

Time 35m

Number Of Ingredients 9

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Ingredients

200g runner bean , 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 tomato , halved
2 tsp Dijon mustard
1 tbsp red wine vinegar
3 tbsp olive oil

Steps:

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.

Nutrition Facts : Calories 318 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium