Blistered Salad Onions With White Beans And Lardons

Relatively easy salad to make. Quick 25 minutes from start to finish

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Step 1

1. Bring a large pan of water to the boil, then blanch the salad onions for 1-2 minutes, depending on their size. Set aside on kitchen paper to dry. In a small frying pan, gently fry the lardons for around 7 minutes until they release their fat and crisp up. Carefully transfer to a large plate, leaving the fat behind.

Step 2

2. Put a griddle pan over a medium-high heat. When hot, add the salad onions and cook for about 2 minutes on each side, until they are burnished and softened; add to the plate with the lardons.

Step 3

3. Put the frying pan with the lardon fat back over a low heat, add the oil, mustard, vinegar and honey, and bubble for around 1 minute to make an amalgamated dressing; season with black pepper and stir in the tarragon. Add the cannellini beans to the dressing and quickly toss in the pan over the heat. To serve, mix the beans and dressing with the onions and lardons, and arrange on a platter with chicory leaves.