Green Beans with Mustard Dressing, Crispy Bacon and Hazelnuts
Description
(serves 8)
Serve hot or warm or prepare ingredients ahead and store in refrigerator to assemble when you are ready to serve bean salad cold.
INGREDIENTS
|
250g-270g (40) round green beans (tops trimmed and tails left intact) 1/2 tsp flaky sea salt |
1/8 tsp freshly ground black pepper Mustard Dressing 1/4 cup hazelnuts (lightly toasted then skins roughly removed) Crispy Bacon |
METHOD
- Place a pot of water onto high heat and bring to boil. Add beans and cook for 3 -4 minutes or till al dente (firm to the tooth, soft to the bite). Place into a large bowl.
- Add 60ml (4 tbsp) Mustard Dressing and toss to coat. Add three-quarters of hazelnuts and bacon. Toss ingredients together.
- Transfer to a serving platter and sprinkle with remaining hazelnuts and bacon.
Mustard Dressing
(makes 125ml)
INGREDIENTS
|
20ml (4 tsp) sherry vinegar 2 + 1/2 tsp Dijon mustard 1/4 tsp flaky sea salt |
50ml (3 tbsp + 1 tsp) olive oil 45ml (3 tbsp) orange juice |
METHOD
- Into a small bowl place vinegar, mustard and salt and whisk together. Slowly drizzle in oil, whisking constantly till mixture has emulsified. Add orange juice and combine.
Crispy Bacon
Crispy Bacon is handy addition to have on hand for sandwiches or salads.
INGREDIENTS
130g-150g (5-6) sliced middle or streaky bacon rashers (rind off)
METHOD
- Preheat oven to 150°C.
- Finely chop bacon and place into a cold, heavy frypan. Place frypan over a medium heat and stir bacon
- Continue to stir and when bacon begins to render fat remove pan from heat and drain bacon through a sieve to remove rendered fat.
- Place drained bacon onto a low-sided baking tray and into oven. Cook for 10 - 15 minutes stirring from time to time or till bacon is crispy.
- Drain on paper towels. Store covered in refrigerator till you are ready to serve.
