Make a dressing with about 1/4 pint of the best olive oil, adding lemon
juice and seasoning to taste: keep it quite tart. For easy mixing, make it
in a screwtop jar. Grill or fry the bacon until crisp and drain on paper
towels. Put the beans into boiling salted water and cook until just tender;
drain and refresh under cold running water. Pat the eggs dry and chop
roughly together with parsley and chives.
Lay the beans in some ravishing china dish, sprinkle with the bacon, pile
the eggs and herbs on next and lattice the top with the anchovy fillets.
Chill slightly. Just before serving, give the dressing a good shake and
drizzle over the beans. Bring to the table with some good crusty bread and
unsalted butter.
formatted by suechef@sover.net
Recipe by: Two Fat Ladies #FL1A03
Posted to MC-Recipe Digest V1 #797 by Sue <suechef@sover.net> on Sep 22,
1997
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