Huey'S Green Bean, Potato And Bacon Salad Recipe

Name: Huey'S Green Bean, Potato And Bacon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes; sea salt, to taste; fresh ground pepper, to taste; 18 small green beans, topped, tailed & halved; 1 teaspoon olive oil; 3 -4 slices rindless bacon, rashers sliced; 1 onion, sliced (yellow onion for Americans, brown onion for Australians); 2 -3 garlic cloves, chopped; 1/2 cup walnut oil; 2 tablespoons verjuice; 2 tablespoons cream or 2 tablespoons Greek yogurt; 1/2 - 1 tablespoon lemon juice, depending on how lemony you want it; 1 cup Italian parsley (flat leaf); sea salt, to taste; fresh ground pepper, to taste; 1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

Servings: persons

12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes
sea salt, to taste
fresh ground pepper, to taste
18 small green beans, topped, tailed & halved
1 teaspoon olive oil
3 -4 slices rindless bacon, rashers sliced
1 onion, sliced (yellow onion for Americans, brown onion for Australians)
2 -3 garlic cloves, chopped
1/2 cup walnut oil
2 tablespoons verjuice
2 tablespoons cream or 2 tablespoons Greek yogurt
1/2 - 1 tablespoon lemon juice, depending on how lemony you want it
1 cup Italian parsley (flat leaf)
sea salt, to taste
fresh ground pepper, to taste
1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

1
Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
2
Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and saute the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
3
To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
4
In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
5
Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.

1081

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes, sea salt, to taste, fresh ground pepper, to taste, 18 small green beans, topped, tailed & halved, and more.

Yes, Huey'S Green Bean, Potato And Bacon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Huey'S Green Bean, Potato And Bacon Salad

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