Potato, Bean And Artichoke Salad - cooking recipe

Ingredients

500 g green beans
100 g potatoes, peeled
2 tbp vegetable oil
100 g bacon
1 tbsp mustard
6 tbsp olive oil
6 tbsp white wine vinegar
300 g romaine lettuce, torn into bite-sized pieces
1 can (400g) cannellini beans, drained and rinsed
300 g artichoke hearts in oil, drained
300 g kalamata olives
4 None hardboiled eggs, peeled and quartered
6 sprigs fresh thyme, leaves stripped from stems

Preparation

Cook green beans in boiling salted water for 3 mins, or until tender. Drain and rinse under cold water. Cook potatoes in boiling salted water for 20 mins. Drain, rinse under cold water then mash.
Heat vegetable oil in a frying pan and saute bacon until crispy. Remove from pan and drain on paper towels. Whisk bacon fat with mustard, olive oil and vinegar. Season. Toss with lettuce, beans, artichokes, olives, eggs and potatoes. Sprinkle with thyme and serve.