Wednesday, May 13, 2009


serves four

small ciabatta loaf, torn into pieces
3 tablespoons extra-virgin olive oil
25 grams fresh Parmesan, grated
6 rashers streaky bacon, chopped
100 grams trimmed fine green beans
1 head of lettuce, cut into bite-size pieces
4 ripe tomatoes, cut into wedges
large handful of pitted black olives
4 eggs, hard-boiled
1 bottle French dressing, to serve

Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.

Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.

Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.

bacon recipe courtesy of: Kate Belcher, delicious. magazine, Seven Publishing Group, Sea Container’s House, 20 Upper Ground, London SE1 9PD

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