A simple and delicious salad.
Serves: 6 Preparation time: 20m Cooks in: 40m Ready in:45m
300g. white beans
6 slices bacon, chopped
4 spring onions, trimmed well
2 large carrots, grated
1 large mature tomato large
For the sauce
1 tsp. tablespoon mustard
1 cup olive oil
juice of 1 lemon
1 tsp. teaspoon dried leaf lemongrass
Soak the beans overnight. The next day, rinse and put to boil in plenty of salted water until just tender, but not dissolved.
Once the beans are boiled, finely chop the onions and place in a bowl. Grate carrots on a grater and place in another bowl. Cook the bacon in a frying pan without adding oil until crisp and then let it cool.
Drain the beans and allow to cool. Blanch the tomatoes in the boiling water of the beans and then peel them off and cut in half, remove the seeds and finely chop.
Dissolve the mustard in the lemon juice and add the leaves of lemongrass. Beat the mixture in a blender along with olive oil and salt until homogeneous.
In a large bowl put the beans, the pieces of bacon, the chopped onions, the grated carrot and the chopped tomato. Stir well, add the sauce, stir again and serve