Recipe Index

Ingredients

• 12¼ oz waxy potatoes, scrubbed
• 7 oz green beans, trimmed
• 2 large eggs
• 4½ oz bacon, cut into lardons
• 2 tbsp finely chopped onion
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Salt and black pepper, to taste

Method

1. Boil the potatoes in salted water for 18 to 20 minutes, until tender. Drain, and when cool enough to handle, peel (if you like) and cut into thick slices.
2. Cook the green beans in salted boiling water for 4 to 5 minutes, until just tender, then drain.
3. Boil the eggs for 9 minutes, cool in cold water, peel, and cut into quarters.
4. Fry the bacon in a dry skillet over medium heat for 5 to 6 minutes, until crisp. Lift out the bacon, leaving the fat in the pan.
5. Take the pan off the heat and stir the onion, olive oil, vinegar, and mustard into the warm bacon fat to make the dressing. Season with salt and pepper.
6. Toss the warm potatoes and beans with the dressing, then fold in the bacon. Arrange the egg quarters on top, scatter with parsley, and serve warm. (Makes about 4 servings.)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data