Luckily all but one of my mustards are Whole30 compliant and currently I’m obsessed with Dijon. I enjoyed this salad warm, but I am certain it will taste just as scrumptious chilled. Make it ahead and carry along with you for a cost effective lunch or serve it as a super quick and easy weeknight dinner.

Dijon Green Bean Salad with Hard Boiled Egg, Toasted Almonds, Bacon, & Tomato

Ingredients:

1 cup fresh Green Beans, trimmed

1 tbsp Dijon Mustard, or to taste

1/4 cup Water

2 tbsp slivered Almonds

1 slice good quality Bacon

1/4 cup Tomato, diced

1 Hard Boiled Egg, recipe follows

Salt and Pepper to taste

Method: 

In a cast iron skillet over med high flame, cook the strip of bacon until crispy on both sides. Remove the bacon and allow to rest on a paper towel. Add the 1/4 cup water to the pan, scrape up the fond, and toss in the green beans. Cook until the water completely evaporates then add in the Dijon mustard. Toss the green beans in the mustard and cook a few minutes longer. Turn off the heat. Taste and adjust seasoning as needed.

In a nonstick skillet over low flame, toast the slivered almonds until fragrant. Remove from pan, rough chop, and set aside. Chop the bacon, set aside. Slice the hard boiled egg in half, set aside. Plate the green beans and top with the almonds, bacon, tomatoes, and hard boiled egg. Finish with salt and pepper, if desired. Serve immediately.

Hard Boiled Egg

Ingredients: 

4 to 6 fresh Eggs

Water

1 tsp ACV, optional

Method: 

Add the eggs to a saucepan and cover with cold water. Add in the ACV, if using and place on the stove over a high flame. Bring the water to a boil, turn off the heat, cover and allow the eggs to rest about 15 minutes. (Remove sooner for a softer yolk)

Let boiled eggs rest in cold water until completely cooled. Remove shells and store in the fridge or store with shells on.