Friday 19 February 2010

Chestnut and pancetta salad


I had this as a simple lunch for 1 while tara was taking marni out to meet laura for brunch at kenwood house (rather surprisingly, they do a great brunch according to tara).  My local sainsburys in Camden only stocks packet pancetta, diced into small pieces, which had to do, but i imagine with decent pancetta, the salad would be transformed.  I though Nigella was a bit heavy on the chestnuts compared to the pancetta, so i've reduced the quantity.  She also says the chestnuts break up as you cook them, but the vacuum packed ones i used didn't, so i'd also recommend halving or quartering the chestnuts.

- Tear up 1 1/2 frissee or escarole (i hadn't heard of it either!) lettuces into a salad bowl.
- Fry 200g diced pancetta in 2 teaspoons olive oil for about 4 mins, until parts of it are crisp and golden.
- Add 200g quartered chestnuts and toss them in the pancetta fat.
- After 1-2 mins, remove with a slotted spoon and add to the lettuce.
- Mix 1 teaspoon dijon mustard with 1 teaspoon sherry vinegar, then add this to 2 tablespoons olive oil, and add any bacony fat left in the pan.
- Pour this over the salad and toss.

A great unusual salad and a reminder to use pancetta more often!

- Posted using BlogPress from my iPhone

No comments:

Post a Comment