One-pot chicken chasseur
This French bistro classic is easy to make at home and fabulous with creamy mash or crusty bread
Baby spinach & bacon bistro salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 140g fine green bean
- 4 tbsp olive oil
- 6 rashers smoked streaky baconchopped into small pieces
- 2 thick slices crustless white breadcut into cubes
- 200g mushroomsliced
- 1 avocadohalved and sliced
- 250g baby spinach
For the dressing
- 1 small garlic clovecrushed
- 1 tbsp wholegrain mustard
- 1 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
Nutrition: per serving
- kcal395
- fat34g
- saturates6g
- carbs13g
- sugars3g
- fibre4g
- protein10g
- salt1.51g
Method
step 1
Mix the dressing ingredients together with 1 tbsp water and season with salt and pepper. Boil the beans for 3 mins until just cooked, drain in cold water, then drain again.
step 2
Heat the oil in a large frying pan, then sizzle the bacon for 4 mins until crisp. Use a slotted spoon to scoop the bacon into a large salad bowl. Use the fat in the pan to fry the bread cubes until crisp, then tip them in with the bacon. Tip a splash more oil into the pan, very briefly fry the mushrooms just to rid them of their rawness, then turn off the heat. When the mushrooms have cooled slightly, tip them into the salad bowl along with the beans and avocado. Moments before serving, add the spinach and dressing, then toss really well so everything is coated.
