Serves: 4
INGREDIENTS
3 slices thick cut bacon, cut into 1 cm batons
olive oil
4 small eggs
200 grams round green beans, cooked
4 cups loosely packed mixed lettuce leaves, try to get a combination with some slightly bitter leaves such as radicchio
½ cup walnuts, roasted
Croutons
1 baguette
1/3 cup olive oil
1 tablespoon finely chopped parsley
2 teaspoons finely chopped rosemary
1 clove garlic, crushed
sea salt and freshly ground pepper
Vinaigrette
1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon wholegrain mustard
1 clove garlic, crushed
¼ cup olive oil
METHOD
Preheat the oven to 180˚C.
Croutons: Cut 8 very long slices of bread on the diagonal from the baguette. Combine the remaining ingredients in a bowl and brush onto one side of the bread. Place on a baking tray and bake until crisp and golden, turning once during cooking. Cool.
Heat a sauté pan with a little olive oil and cook the bacon until golden and crisp. Drain on kitchen towels and keep warm.
Put the eggs in a saucepan of cold water and bring to the boil. Boil for 3 minutes then drain under cold running water. Peel carefully.
Vinaigrette: Whisk the ingredients in a bowl and season.
To serve: Toss the lettuce and beans with the dressing and place on serving plates. Tuck 2 croutons into each salad and scatter with the bacon and walnuts. Break the soft-boiled eggs open and place two halves on each salad. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.