Huey'S Green Bean, Potato And Bacon Salad - cooking recipe

Ingredients

12 baby potatoes, peeled & either halved or quartered depending on the size of the potatoes
sea salt, to taste
fresh ground pepper, to taste
18 small green beans, topped, tailed & halved
1 teaspoon olive oil
3 -4 slices rindless bacon, rashers sliced
1 onion, sliced (yellow onion for Americans, brown onion for Australians)
2 -3 garlic cloves, chopped
1/2 cup walnut oil
2 tablespoons verjuice
2 tablespoons cream or 2 tablespoons Greek yogurt
1/2 - 1 tablespoon lemon juice, depending on how lemony you want it
1 cup Italian parsley (flat leaf)
sea salt, to taste
fresh ground pepper, to taste
1/3 cup freshly grated romano cheese or 1/3 cup freshly grated parmesan cheese, to sprinkle on top just before serving

Preparation

Cook the potatoes in a pot of lightly salted boiling water until they are tender, adding the beans for the last few minutes; drain well, set aside and (if you are wanting to serve this dish warm) keep warm.
Heat the olive oil in a non-stick pan over a high heat - and once the oil is hot, reduce the heat to medium-high - fry the bacon until it begins to crisp; remove the bacon from the pan and saute the onions and garlic in the bacon fat until they are just beginning to soften. Add a little more oil if necessary.
To make the dressing, combine the walnut oil, verjuice, cream or Greek yoghurt and lemon juice. Taste for seasoning and set aside.
In a large bowl, gently toss the potatoes, beans, bacon, onions, garlic, and parsley; (and add salt and freshly ground pepper, if needed) with some of the dressing.
Divide the salad between the individual plates and sprinkle a little more dressing on top, together with the cheese. Serve with good crusty bread on the side.