This classic salad will please everyone.
Ingredients
- Small ciabatta loaf, torn into pieces
- 3 tbsp extra-virgin olive oil
- 25g fresh Parmesan, grated
- 6 rashers streaky bacon, chopped
- 100g trimmed fine green beans
- 1 cos lettuce, cut into bite-size pieces
- 4 ripe tomatoes, cut into wedges
- Large handful of pitted black olives
- 4 eggs, hard-boiled
- 1 bottle French dressing, to serve
Method
- 1. Preheat the oven to 220C/fan200C/gas 7. Put the ciabatta into a roasting tin, add the oil and turn to coat. Scatter over the cheese, season with pepper and mix. Stir in the bacon. Cook for 15 minutes, turning halfway, until golden. Drain on kitchen paper.
- 2. Meanwhile, add the beans to a saucepan of boiling water. Cook for 2 minutes, then drain and plunge into a bowl of cold water to cool. Drain again and set aside.
- 3. Divide the lettuce between 4 plates. Top with the green beans, tomato wedges, olives and cheesy ciabatta croutons with bacon. Season. Peel and cut the eggs into wedges and scatter over the salad. Drizzle with some French dressing to serve.
Nutritional info
Per serving: 736kcals, 58.6g fat (12.6g saturated), 21g protein, 33.1g carbs, 8.4g sugar, 3.1g salt
Chef's tip
Make the croutons the day before, put in an airtight container and store in a cool place.
Wine Recommendation
Crack open a crisp, refreshing dry white such as Sauvignon Blanc.