Nice salad with potato-mustard-bacon vinaigrette

Name: Nice salad with potato-mustard-bacon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Heads of romaine lettuce (approx. 150 g each); 1 can(s) (425 ml) white beans; 1 glass (314 ml) Artichoke hearts in oil; 1 glass (370 ml) Kalamata olives; 500 g French beans; 1-2 (approx. 100 g) Potatoes; 4 Eggs (size M); 2-3 TABLESPOONS Oil; 100 g Bacon; 1 TABLESPOON Mustard; 6 TABLESPOONS White wine vinegar; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Stem(s) Thyme

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Heads of romaine lettuce (approx. 150 g each)
1 can(s) (425 ml) white beans
1 glass (314 ml) Artichoke hearts in oil
1 glass (370 ml) Kalamata olives
500 g French beans
1-2 (approx. 100 g) Potatoes
4 Eggs (size M)
2-3 TABLESPOONS Oil
100 g Bacon
1 TABLESPOON Mustard
6 TABLESPOONS White wine vinegar
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Stem(s) Thyme

Directions

1
Clean, wash and pluck the salad into bite-sized pieces. Pour white beans onto a sieve, rinse and drain. Also drain artichokes and olives. Clean and wash the green beans. Cook in boiling salted water for about 10 minutes, pour into a sieve and rinse with cold water
2
Wash the potatoes and cook in boiling salted water for about 20 minutes. Boil eggs in boiling water for 8-9 minutes
3
Heat the oil in a pan, fry the bacon in it until crispy and take it out. Set aside the Bratsud. Drain the potatoes, quench, peel and mash them in a bowl with a fork. Add bacon fat, mustard, olive oil and vinegar and mix. Season to taste with salt, pepper and sugar. Peel and quarter eggs
4
Mix all ingredients in a large bowl. Wash the thyme, shake dry and remove the leaves. Arrange salad, sprinkle with thyme