Name: Bacon, egg and endive salad with shallot mayonnaise
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 4 bacon rashers, sliced thinly; 150 gram baby green beans, trimmed, halved; 300 gram baby endive; 1/2 x 170g packet baker chips or mini bagel crisps; 4 boiled eggs, quartered; 1 egg; 1 tablespoon chopped fresh dill; 1 teaspoon dijon mustard; 1 tablespoon lemon juice; 1/2 cup (125ml) olive oil; 1 french shallot, chopped finely

Ingredients

4 bacon rashers, sliced thinly

150 gram baby green beans, trimmed, halved

300 gram baby endive

1/2 x 170g packet baker chips or mini bagel crisps

4 boiled eggs, quartered

1 egg

1 tablespoon chopped fresh dill

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 cup (125ml) olive oil

1 french shallot, chopped finely

Method

1.Pan-fry bacon until crisp. Boil, steam or microwave beans until tender rinse, drain

2.Make shallot mayonnaise. Fill small saucepan with cold water; add egg, bring to boil. Boil for 1 minute. Drain; rinse with cold water. Remove shell from top of egg. Process dill, mustard and juice until combined. Scoop out egg, add to processor. Slowly add oil with motor operating. Stir in shallot

3.Combine endive, bacon, beans and bagel crisps in large bowl. Top with egg and mayonnaise

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Ingredients

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