Huey's Green Bean, Potato and Bacon Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My adaptation of another of Huey's fabulous recipes. His salads he always categorises as sexy salads. He recommends this dish as an entrée or light lunch for four. It could, of course, also be served as a side dish. Serve it warm or at room temperature, whichever you prefer. Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. 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 |
Directions:
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 sauté 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.
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