Ingredients (for 4 people)

• 4 Columbus eggs
• 600g green beans
• 600g boiled potatoes
• 200g smoked bacon
• 120g mesclun
• Chives
• White wine vinegar
• Pepper from the mill

Preparation

• Cook the potatoes in salted water for 8 to 10 minutes.
• Skin the beans and cook them in a pot of boiling water for 5 to 7 minutes. Rinse the beans in cold water to keep their beautiful green color.
• Cook the hard-boiled eggs (see recipe boiled eggs)
• In a skillet, brown the bacon without adding any fat. Once golden, deglaze with the white vinegar.
• Add the beans and the grenailles and sauté for 4 to 6 minutes. Season with pepper.
• Serve the mesclun on the plates. Pour the lardons, beans and grenailles mixture on top.
• Top with egg wedges and snipped chives.
• Good appetite!

The Columbus tips

Cook and eat potatoes with the skin on. They retain their vitamins and minerals better.

Add cherry tomatoes to the classic recipe to add color and freshness to your salad.