3:32pm Wednesday 21st July 2010
By Helen Peacocke
If you don’t like garlic this recipe is not for you, but if you love the combination of crispy bacon and lush green beans that come with a strong garlic flavour you should enjoy this salad which can be served either warm or cold. By using the dry cured bacon that you can obtain at Dews Meadow Farm Shop, you are ensured of a lovely crunchy mix. Certainly a tasty dish to serve at lunchtime with warm bread on a hot summer’s day.
You will need: 1lb (450g) mix of shelled broad beans, peas and French beans Eight slices of Dews Meadow dry-cured bacon Handful of fresh herbs, to include parsley, chives, basil 2 tbspns white wine vinegar One large or 2 small cloves of garlic — peeled 2 level tspns dry mustard powder 5 tbspns virgin olive oil Salt and freshly-ground black peppercorns to season.
Method: Grill the bacon slices until they crisp up Cook the shelled beans, peas and French beans in boiling salted water until done, drain.
Make the dressing by crushing the garlic along with enough salt to season in a pestle and mortar, then blend in the dry mustard powder.
Add the vinegar, a generous amount of freshly ground black peppercorns and then whisk in the oil.
Cut the bacon in to bite-size pieces, chop the herbs and combine all the ingredients in a large bowl, stirring carefully to ensure the dressing is evenly distributed.
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