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Preheat oven to 180*C.
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Line 2 baking trays with greased/ non stick paper And throw tomatoes on one with a drizzle of olive oil, and bacon strips on the other.
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Bake until tomatoes split slightly and bacon is crispy.
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Remove and set aside.
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Now cut spuds in half and in half again.
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Throw in a mixing bowl.
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Add plain flour, smoked paprika & thyme.
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Toss to coat and throw into oven on a lined tray.
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Season with sea salt flakes and cracked black pepper.
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Bake until crispy and browned.
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Remove and Set aside.
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Now to blanch your beans.
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In a small pot, cover beans in cold salted water.
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Bring to the boil and then remove from heat immediately- drain and refresh under cold running water.
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When cooled, strain and set aside.
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Parmesan croutons are simple.
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Lay bread on a lined tray.
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Brush with olive oil, grate some Parmesan over the top, bake until golden brown, remove from oven and cut into bite sized pieces.
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Set aside.
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In a small pot place your eggs in first, cover with cold water- bring to the boil.
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Remove three minutes after water starts to boil (for soft boiled) or 5 minutes (for hard boiled) and cool under running cold water.
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In May take a while to cook eggs, they retain a lot of heat and will continue to cook if not cooled properly.
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Peel eggs and set aside.
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Remove outer layers of lettuce and discard.
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Wash remaining leaves, strain and rip into smaller pieces.
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Throw into a nice big salad bowl along with beans, tomatoes, baked spuds, crispy bacon & croutons.
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Now tare eggs in half and add to salad.
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What's left?
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Dressing!
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In a food processor, crack an egg- add red wine vinegar, mustard and lemon juice.
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Switch on and slowly drizzle oil into processor until it becomes a thick mayonnaise.
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Remove and drizzle over salad, season with sea salt and cracked black pepper, garnish with continental parsley and serve.
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Easy!
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Ok- a bit fiddly, but the flavours and textures in this salad are great.
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Serves about a thousand as a side or you could just have it by itself.
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Enjoy!
