Serves: 4
INGREDIENTS
3 slices thick cut bacon, cut into 1 cm batons
olive oil
4 small eggs
200 grams round green beans, cooked
4 cups loosely packed mixed lettuce leaves, try to get a combination with some slightly bitter leaves such as radicchio
½ cup walnuts, roasted
Croutons
1 baguette
1/3 cup olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped rosemary
1 clove garlic, crushed
sea salt and freshly ground pepper
Vinaigrette
1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon wholegrain mustard
1 clove garlic, crushed
¼ cup olive oil
METHOD
Preheat the oven to 180˚C.
Croutons: Cut 8 very long slices of bread on the diagonal from the baguette. Combine the remaining ingredients in a bowl and brush onto one side of the bread. Place on a baking tray and bake until crisp and golden, turning once during cooking. Cool.
Heat a sauté pan with a little olive oil and cook the bacon until golden and crisp. Drain on kitchen towels and keep warm.
Put the eggs in a saucepan of cold water and bring to the boil. Boil for 3 minutes then drain under cold running water. Peel carefully.
Vinaigrette: Whisk the ingredients in a bowl and season.
To serve: Toss the lettuce and beans with the dressing and place on serving plates. Tuck 2 croutons into each salad and scatter with the bacon and walnuts. Break the soft-boiled eggs open and place two halves on each salad. Serve immediately.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.