Wednesday, June 29, 2011


serves six

300 grams runner beans, topped and tailed, and cut into 3cm lengths diagonally
300 grams mangetouts, topped and tailed
250 grams rindless unsmoked streaky bacon, diced
45 mls small capers, rinsed
90 mls coarsely chopped flat-leaf parsley

15 mls red wine vinegar
5 mls Dijon mustard
1 garlic clove, peeled and crushed to a paste
5 mls caster sugar
sea salt, black pepper
75 mls groundnut oil
30 mls extra virgin olive oil

Bring two large pans of salted water to the boil, cook the runner beans in one pan for 6-7 minutes until tender, and the mangetouts in the other pan for 2 minutes, drain them both into the same colander and briefly refresh under the cold tap.

Heat a large frying pan over a medium heat, add the bacon and fry in its own fat for 9-11 minutes until golden, stirring occasionally and separating the pieces. Drain on kitchen paper and leave to cool.

To make the dressing, whisk the vinegar, mustard, garlic, sugar and some seasoning in a bowl, then gradually whisk in the oils until you have a thick, creamy emulsion.

Combine the beans, bacon, capers and parsley in a large bowl. You can prepare the salad to this point up to a couple of hours in advance, in which case cover everything and set aside, and toss with the vinaigrette shortly before serving.

bacon recipe courtesy of: Annie Bell, Country Living | All About You

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