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Green Bean Salad With Egg Topping
When green beans are fresh and plentiful, serve them lightly cooked as a salad topped with butter-fried breadcrumbs, egg and fresh parsley.
Ingredients
675g/1½lb green beans, topped and tailed
30ml/2 tbsp extra virgin olive oil
30ml/2 tbsp butter
50g/2oz/1 cup fresh white breadcrumbs
60ml/4 tbsp chopped fresh parsley
1 egg, hard-boiled and shelled
Salt
Details
Serves: 4
Method
1. Bring a large pan of salted water to the boil. Add the beans and cook for 6 minutes. Drain well, toss the beans in olive oil and allow to cool.
2. Heat the butter in a large frying pan, add the breadcrumbs and fry until golden. Remove the frying pan from the heat, add the chopped fresh parsley, then grate in the hard-boiled egg.
3. Place the beans in a shallow serving dish and spoon on the breadcrumb topping. If preparing the salad in advance and chilling it in the fridge until needed, allow it to come to room temperature before serving.
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