Green Bean, Crispy Bacon, Shallot and Onion Seed Salad

Serves 4

This recipe goes really well with any meat and more robust fish dishes. Try it with lamb chops or grilled chicken breasts for a simply and tasty dinner.

New Classics


Serves 4

  • 25g butter
  • 8 shallots, thinly sliced
  • 300g green beans, stalks removed
  • 1 tbsp onion seeds
  • 8 streaky bacon rashers, cut into 1cm dice
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • sea salt


Put the butter in a deep frying pan and melt over medium-high heat. When hot, add the sliced shallots, season with sea salt, reduce the heat to medium-low and cook gently for 15-20 minutes, stirring frequently, until the shallots begin to turn a golden brown.

Meanwhile, bring a large pan of salted water to the boil, add the green beans and blanch them for 3-4 minutes. Drain and rise under cold running water, until cool. Set aside.

Add the onion seeds and bacon to the shallots and cook gently for a further 10 minutes, until the bacon is slightly golden. Add the balsamic vinegar and cook for a further 5 minutes.

Add the beans to the pan along with the olive oil. Mix well, then remove from the heat. Taste and season with more sea salt if required, then serve.

For more side dishes sure to delight, check out New Classics by Marcus Wareing. You can buy a signed copy here.