BACON, EGG AND BEAN SALAD
Excuse the rather tongue-in-cheek reference to the great national dish. This is an ideal way to use up leftover pot-roast bacon, so it will serve as many as your leftover bacon allows.
Ingredients
thinly sliced yesterday’s pot-roast bacon
7-
minute boiled eggs
1½ per person (one of those situations where 1 seems mean, but 2 too much)
in
green beans
topped and tailed, then cookedboiling salted water until bendy but not soft
Vinaigrette
lots of chopped curly parsley
Instructions
Mix all together in a bowl, add bread, wine and friends—the perfect lunch.