Bitter leaves with pancetta

Recipe by:

The success of this simple salad lies in the satisfying flavour combination of bitter leaves, salty pancetta and sweet but sharp red wine vinegar

Bitter leaves with pancetta

SERVES

2

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

5

MINUTES

CUISINE

COURSE

Side

Method

  1. Wash the leaves, drizzle with a little extra virgin olive oil and place them on a serving plate.

  2. In a small frying pan, add the pancetta to the pan with no more than a teaspoon of olive oil. Try for a minute or two over a medium-high heat until the fats start to render.

  3. Add the shallot. Fry for another two minutes until the shallot has softened and the pancetta is starting to crisp up nicely.

  4. Deglaze the pan with the red wine vinegar and crack in a nice amount of black pepper. Let sizzle away for a final minute and then scrape out onto the bitter leaves.

  5. Toss everything together so that the leaves are somewhat coated in all the lovely flavours from the pan.

  6. Serve immediately.

Ingredients

  • 2-3 good heads of chicory, endive or radicchio, leaves separated

  • 200g pancetta, cut into cubes 

  • extra virgin olive oil 

  • 1 shallot, finely diced 

  • 2-3 tbsp red wine vinegar 

  • black pepper 

Method

  1. Wash the leaves, drizzle with a little extra virgin olive oil and place them on a serving plate.

  2. In a small frying pan, add the pancetta to the pan with no more than a teaspoon of olive oil. Try for a minute or two over a medium-high heat until the fats start to render.

  3. Add the shallot. Fry for another two minutes until the shallot has softened and the pancetta is starting to crisp up nicely.

  4. Deglaze the pan with the red wine vinegar and crack in a nice amount of black pepper. Let sizzle away for a final minute and then scrape out onto the bitter leaves.

  5. Toss everything together so that the leaves are somewhat coated in all the lovely flavours from the pan.

  6. Serve immediately.