750 (1.5 lb.) grams salad potatoes
200 (1/2 lb.) grams fine green beans, trimmed
6 rashers smoked streaky or back bacon
100 (3.5 oz.) grams Kalamata olives, stones in or out, it's up to you
100 (3.5 oz.) grams bag baby spinach
For the dressing
1 garlic clove, crushed
3 tablespoons olive oil
1 tablespoon white wine, red wine or cider vinegar
1 teaspoon Dijon mustard
2 teaspoons capers, drained
2 anchovy fillets, finely chopped (optional)
handful shop-bought croutons, to serve
Bring a large pan of water to the boil,
add salt, then drop in the potatoes and
set the timer for 20 mins. With 8 mins to
go, add the eggs to the pan, making sure
they’re submerged. With 4 mins to go,
add the green beans. When the cooking
time is up, drain everything together in
a colander, then cool under cold water.
While everything boils, heat the grill
to high. Grill the bacon for about 8 mins,
turning halfway, until crisp and golden.
Snip into bite-size pieces. Whisk all the
dressing ingredients together with some
seasoning in an airtight container. Peel
the eggs and cut the potatoes in half.
Layer up the potatoes, beans, olives,
spinach and bacon, in that order, in a
large lidded container, then tuck the
eggs around. Chill until needed.
Just before eating, lift out the eggs and
cut in half. Shake or whisk the dressing
again, then toss the salad with most of
the dressing. Scatter the eggs and
croutons on top, drizzle the rest of the
dressing over the cut eggs, then tuck in.
bacon recipe source: Jane Hornby, Good Food Magazine, BBC, August 2010