Summary

Ingredients

• 1 kg beans, green
• 300 g veetable onion (s)
• 500 g mushrooms
• 100 g bacon, sliced (breakfast bacon)
• 2 tablespoon vinegar (white wine vinegar)
• 1 pinch (s) sugar
• 1 teaspoon mustard (Dijon mustard)
• 6 tablespoon oil
• 0.5 ½ bunch thyme
• Salt and pepper, black from the mill

Print Recipe Pin Recipe

Instructions

1. Clean and wash the beans and cut them into oblique pieces. Cook for 10 minutes in boiling salted water. Pour into a sieve, rinse in cold water and drain well.
2. Cut the onion into rings, clean the mushrooms and halve or quarter depending on the size. Cut the breakfast bacon into large pieces and fry until crispy. Place on kitchen paper. Fry the mushrooms and onions in the frying fat for about 3 minutes and then leave to cool.
3. Whisk the mustard, sugar, pepper, salt and vinegar in a bowl, then whip in the oil. Add the beans, mushrooms and onions to this vinaigrette and mix together. Let the salad stand and then season again with salt and pepper.
4. Pluck the thyme leaves and pour over the salad with the bacon.