Blistered Salad Onions With White Beans And Lardons

Name: Blistered Salad Onions With White Beans And Lardons
Prep time: 25 min
Total time: 25 min
Cuisine: European, British
Ingredients: 1 220g bunched essential salad onion ; trimmed; 1 220g smoked lardons; 3tbsp Extra virgin olive oil; 2tsp wholegrain mustard; 2tbsp White wine vinegar; 2 tsp rowse runny honey; 8 sprigs tarragon ; finely chopped; 1 400g can cannellini beans ; drained and rinsed; 2 head chicory leaves ; separated

3 steps

Prep:25min

Relatively easy salad to make. Quick 25 minutes from start to finish

Updated at: Sat, 02 Dec 2023 18:42:29 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories519.5 kcal (26%)

Total Fat39 g (56%)

Carbs18.5 g (7%)

Sugars4.8 g (5%)

Protein21.9 g (44%)

Sodium1200.4 mg (60%)

Fiber8.4 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 x 220gsalad onion

essential, trimmed

1 x 220gsmoked lardons

3 Tbspextra virgin olive oil

2 tspwholegrain mustard

2 Tbspwhite wine vinegar

2 tsprunny honey

8 sprigstarragon

finely chopped

1 x 400gcannellini beans

can, drained and rinsed

2 headchicory leaves

separated

Instructions

Step 1

1. Bring a large pan of water to the boil, then blanch the salad onions for 1-2 minutes, depending on their size. Set aside on kitchen paper to dry. In a small frying pan, gently fry the lardons for around 7 minutes until they release their fat and crisp up. Carefully transfer to a large plate, leaving the fat behind.

Step 2

2. Put a griddle pan over a medium-high heat. When hot, add the salad onions and cook for about 2 minutes on each side, until they are burnished and softened; add to the plate with the lardons.

Griddle

Step 3

3. Put the frying pan with the lardon fat back over a low heat, add the oil, mustard, vinegar and honey, and bubble for around 1 minute to make an amalgamated dressing; season with black pepper and stir in the tarragon. Add the cannellini beans to the dressing and quickly toss in the pan over the heat. To serve, mix the beans and dressing with the onions and lardons, and arrange on a platter with chicory leaves.