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For the dressing

Nutrition: per serving

  • kcal318
  • fat26g
  • saturates7g
  • carbs6g
  • sugars5g
  • fibre3g
  • protein17g
  • salt1.7g

Method

  • step 1

    Whisk together the dressing ingredients, then set aside. Cook the runner beans in a pan of boiling water for 4 mins until tender. Drain and tip into iced water. Fry the bacon in a dry pan until crisp, add the beans to the bacon, then remove from the heat. Bring another pan of water to the boil, add the vinegar, then poach the eggs for about 3 mins. Remove from the pan with a slotted spoon, then drain on kitchen paper.

  • step 2

    Dress and toss the beans and bacon with the lettuce and tomatoes. Pile the salad onto 4 plates, top with poached eggs and serve.

Recipe from Good Food magazine, June 2008

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Comments, questions and tips (7)

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Overall rating

A star rating of 4 out of 5.8 ratings
camay_c avatar

camay_c

A star rating of 4 out of 5.

Tasty lunch made during #Lockdown2020! As per Jillbrain comment, used a soft since I am rubbish with poached eggs!

lizleicester

A star rating of 4 out of 5.

Tasty salad which I scaled down for 1 person only.

foodie64mum

A star rating of 4 out of 5.

A lovely, simple salad and perfect to help use up a glut of runner beans. The flavours all went beautifully together.

beevers14

Good to use up your runner beans when you have a glut of them. The bacon and the dressing combination really makes this recipe. Really enjoyed it and would recommend and will definitely be making this again. Yum diddly dum. :-)

jillbrain

A star rating of 4 out of 5.

I have used sliced, boiled eggs instead of poached as well, bit easier to prepare, nearly as nice. I have a garden full of runner beans, so use more of them and cut back on the lettuce.

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