Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Salad with Crispy Chestnuts, Roquefort & Pancetta
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.
