Last night was one of those I'd-better-see-what's-in-the fridge nights.
French beans. Half a red onion. Kalamata olives. Organic bacon. A head of funnel. Bulb of fennel just sounds...wrong. Some radishes. And I had parsley on the terrace.
So I blanched the beans for a few minutes in salted boiling water. While that was happening I cooked the bacon till crisp and drained it on kitchen paper. Sliced the radishes in thin halfmoons (appearance is everything), thinly sliced the fennel, ditto the onion, took the parsley leaves off their stalks. Parsley, radishes and fennel went into a bowl. Broke the bacon, 6 rashers, into pieces and added. Tossed the hot beans on top, with the olives. Dribbled a capful of olive oil, sprinkled salt and pepper and a bit of brown sugar and shook over some red wine vinegar. Then tossed it with my hands to blend properly...
I served it to myself with some toasted baguette over which I had rubbed a garlic clove. I may
also have wiped the bacon pan with it first...