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Food styling: Gitte Jakobsen.

Food styling: Gitte Jakobsen.
© Lena Staal
Home Food & Drinks Recipes Cooking Salad with Crispy Chestnuts, Roquefort & Pancetta

Salad with Crispy Chestnuts, Roquefort & Pancetta

Salad

Chestnut recipes do not have to be complicated to taste delicious...this salad is quick and easy, especially since the chestnuts are pre-cooked and peeled.

For the salad

Ingredients (4 servings)
200 g pancetta, sliced
500 ml vegetable oil
300 g chestnuts, cooked & peeled
60 g cornflour
4 handful lamb's lettuce, washed
150 g Roquefort (or other sharp, crumbly blue cheese)

For the dressing

Ingredients (4 servings)
1 tablespoon(s) Dijon mustard
2 tablespoon(s) apple cider vinegar
1/2 teaspoon(s) maple syrup
1 bunch chives, finely chopped
salt & pepper
4 tablespoon(s) olive oil

Method

  • Sauté the pancetta slices in a non-stick pan over medium heat until crispy on both sides, about 5 minutes. Lift out, drain on kitchen paper.
  • Fill a saucepan with vegetable oil to a height of 4cm and heat. Briefly rinse the chestnuts with water, drain and toss in the cornflour. The oil is hot enough when it hisses when a tiny drop of water is added. Remove the chestnuts from the cornflour, shake off excess cornflour and deep-fry in the hot oil until crispy. Work in batches. Lift out, drain on kitchen paper.
  • For the dressing, mix together mustard, vinegar, maple syrup, salt and pepper, then mix in the olive oil, finally stir in the chives. 
  • Dress the lettuce with the dressing, spread on salad plates or a large platter, scatter with the fried chestnuts and top with the crispy pancetta slices.
  • Crumble the Roquefort cheese on top and serve with crusty bread.
Find out more
Tomato & Bulgur Platter
Tomato & Bulgur Platter
Stevan Paul's favourite recipe from his cookbook 'Simple & Clever Cooking. Less is more'.
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