Friday, July 20, 2007

Bacon and broad bean salad

For two, I used about eight pods of broad beans, a small packet of rocket, about 12 new potatoes, a clove of garlic, and four slices of unsmoked streaky bacon.

I cooked the podded beans in boiling water for about eight minutes. When they were cool, I slipped them from their grey-green sheaths.

I simmered the potatoes slowly, according to the instructions here, with the unpeeled garlic clove.

Meanwhile, the bacon was sizzling very gently on a ridged grill pan. It took about 25 minutes to crisp. Only when you have cooked bacon this slowly -- there is more about the process here -- do you appreciate how much fat it contains. I did not throw away the fat, but used it for the salad dressing, with one tbsp of red wine vinegar into which I had mashed the softened garlic clove, 1 tbsp of olive oil, and salt and pepper.

In this dressing, I tossed the potatoes (which I had sliced), the bacon cut into pieces, the rocket and the broad beans. I have to admit that I added some cubes of cheddar cheese too; but the salad would have been better without them.

2 comments:

Ghost Owl said...

Stumbled upon this blog from google and decided to make this recipe using our home grown broad beans. Delicious!

Nicholas Clee said...

Thank you. I'm glad you liked it.