Warm Potato and Pancetta Salad
Great tasting salads
When it comes to salads, texture is elusive. It is the secret weapon of tops chefs around the world who aren't simply creating dishes that are technically brilliant and tasty. It is the allure of how food feels in the mouth that separates the mundane or competent from the extraordinary, And that is what this salad is all about the different textures and the pleasing taste are layered from start to finish that will makes you come back for more.
Warm Potato and Pancetta Salad
Warm Potato and Pancetta Salad
This salad is almost a full English breakfast. There shouldn't be any call for salt--pancetta does the trick and, ideally this should be smoked. Failing that, prosciutto or sliced bacon will do.
Ingredients
4 large eggs (preferably organic)
4 ounces thin green beans, topped and tailed
11/2 pounds new potatoes, peeled
5 ounces pancetta, without rind, cut into 1/2-inch wide strips
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Black pepper
11/2 tablespoon snipped chives
11/2 cups arugula leaves
Bring a pot of water to the boil, add the eggs and boil for 8 minutes; remove and cool in a bowl of cold water. Add the beans to the pot and cook for 4 minutes. Drain and refresh in cold water; drain well.
Cook the potatoes in a pot of boiling salted water until tender. In the meantime, shell and quarter the eggs. Drain the potatoes in a strainer and set aside to cool slightly while you finish the salad.
Heat a dry skillet, add the pancetta and fry until crisp, then remove to a bowl. Pour off the fat. Off the heat, add the vinegar to the hot skillet--it will splutter fiercely and reduce. Then add the oil and season with pepper.
Cut the potatoes into chunks, depending on size. Toss in a salad bowl with the pancetta, beans, chives, and dressing. Mix in the arugula leaves, and then carefully tuck in the eggs. Serve at once.
This recipe is totally awesome it's a change from the everyday salads that you make and buy at your local restaurants.
