Bistro-Style Salad with Young Spinach, Bacon and Beans

• young green beans↗140г g
• olive oil tbsp
• smoked bacon↗

  cut into small pieces

• crustless white bread

  cut into cubes

• mushrooms↗200г g

  sliced

• avocado↗

  cut in half and diced

• young spinach↗250г g
• garlic clove

  minced

• whole‑grain mustard tbsp
• red wine vinegar tbsp
• extra‑virgin olive oil tbsp

Step-by-step instructions

1. 1

   Make the dressing: in a small bowl whisk together 1 tbsp water, 1 tbsp whole‑grain mustard, 1 tbsp red wine vinegar, the minced garlic, 3 tbsp extra‑virgin olive oil, and season with salt and pepper to taste. Set aside.

2. 2

   Cook the green beans in salted water for 3 minutes, until almost tender. Drain, rinse with cold water, and drain again.

3. 3

   In a large skillet heat 2 tbsp olive oil, fry the bacon for 4 minutes until crispy. Transfer the bacon with a slotted spoon to a large salad bowl.

4. 4

   In the same skillet, use the remaining fat to toast the bread cubes until golden, then add them to the bowl with the bacon.

5. 5

   Add another 1 tbsp oil, quickly sauté the mushrooms just until they lose their moisture, and remove the skillet from the heat.

6. 6

   When the mushrooms have cooled slightly, transfer them to the bowl with the bacon, add the green beans, diced avocado, and toss together.

7. 7

   A few minutes before serving, add the young spinach and the dressing, gently toss so all ingredients are evenly coated.