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Bacon, Egg, Bean Salad
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Ingredients
- thinly sliced yesterday’s pot-roast bacon
- 7- minute boiled eggs 1½ per person (one of those situations where 1 seems mean, but 2 too much)
- in green beans topped and tailed, then cookedboiling salted water until bendy but not soft
- Vinaigrette
- lots of chopped curly parsley
Ingredients
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Instructions
- Mix all together in a bowl, add bread, wine and friends—the perfect lunch.
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