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Recipe Of The Week - Green Bean, Bacon And Egg Salad


Green bean, bacon and egg salad is a deliciously moreish combination. The sticky saltiness of the bacon makes you want to get stuck in. This salad is family friendly and easy for lunch or a main meal.

Serves 2


  • 2 medium eggs
  • 1 clove garlic, finely chopped
  • 1/2 tsp smooth Dijon mustard
  • 1 TBS white wine vinegar
  • 4 TBS extra virgin olive oil
  • Salt and freshly ground black pepper
  • 280g fine green beans, trimmed and halved
  • 1 batavia or romaine lettuce
  • 85g button mushrooms, finely sliced
  • 200g back bacon, fat trimmed and finely sliced


  1. Put the eggs in a small pan. Cover with cold water, bring to the boil and cook gently for 10 minutes
  2. Drain and cool under the cold tap
  3. In a large bowl, whisk together the garlic, mustard, vinegar and 3 TBS olive oil. Season
  4. Drop the beans into a pan of boiling unsalted water
  5. Bring to the boil again and cook briskly for 6 minutes until tender
  6. Drain, cool slightly, pat dry on kitchen paper and mix into the vinaigrette
  7. Remove the tough outer leaves of the lettuce. Wash and dry the heart, and roughly slice it. Add this and the mushrooms to the beans
  8. Set a non-stick frying pan over a high heat. Add 1 TBS olive oil and as soon as it is hot, fry the bacon until it is crispy
  9. Combine this with the salad and mix thoroughly. Adjust the seasoning to taste

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Long Marston
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