Nizza salad with mustard-bacon vinaigrette

Name: Nizza salad with mustard-bacon vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 4 Eggs (Gr. M); 1 (approx. 100 g) Potato; 5 TABLESPOONS Olive oil; 5 discs Breakfast bacon (Bacon); 1 can(s) (425 ml) white beans; 1 glass (314 ml) Artichoke Hearts; 2 Mini roman salads (approx. 150 g each); 6 Stem(s) Thyme; 2 TABLESPOONS Mustard (e.g. Dijon mustard); 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 100 g black olives

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
4 Eggs (Gr. M)
1 (approx. 100 g) Potato
5 TABLESPOONS Olive oil
5 discs Breakfast bacon (Bacon)
1 can(s) (425 ml) white beans
1 glass (314 ml) Artichoke Hearts
2 Mini roman salads (approx. 150 g each)
6 Stem(s) Thyme
2 TABLESPOONS Mustard (e.g. Dijon mustard)
4 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
100 g black olives

Directions

1
Clean and wash the green beans and cook them in boiling salted water for about 10 minutes. Boil eggs hard for about 8 minutes. Wash potatoes and cook in water for about 15 minutes.
2
Heat 1 tablespoon of oil in a frying pan. Cut the bacon slices in half and fry them until crispy, remove them and let them drain on kitchen paper. Set aside the bacon fat for the vinaigrette.
3
Drain green beans and eggs. Rinse and peel the eggs. Let both cool down. Drain white beans, rinse and drain. Drain artichokes and cut in half. Clean, wash and cut the salad into strips.
4
For the vinaigrette, drain the potatoes, peel them and mash them finely with a fork in a bowl. Wash the thyme and remove the leaves. Mix both with bacon fat, mustard, vinegar and 4 tablespoons of oil.
5
Season to taste with salt and pepper.
6
Break the bacon into pieces, except for 4 slices. Quarter the eggs. Arrange both with the prepared salad ingredients and olives on four plates. Drizzle with vinaigrette and place crispy bacon on top.