Bacon and egg salad
Photo by Tamara West
Good quality, free-range eggs and bacon are the secret to this simple meal.
- Make a dressing by mixing sour cream withred wine vinegar. Add anchovies, the lime (zest and juice), sugar and a grind of black pepper.
- Remove the leaves from the stems of the bunch of kale, and cut leaves into strips. Toss together in a bowl with green beans, bacon, orange zest and mint leaves.
- Serve with wedges of soft (or hard if you prefer) boiled egg and the dressing.