Watercress, pancetta & pine nut salad
Ingredients: (serves 2)
1 tbs extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp brown sugar
1 tbs pine nuts
2 slices pancetta
80g (2 cups) watercress sprigs
Method:
1.Place the oil, vinegar and sugar in a small screw-top jar. Season with salt and pepper. Shake to combine.
2.Preheat oven to 180°C. Place the pine nuts on a baking tray. Bake for 6 minutes or until golden. Set aside to cool.
3.Preheat grill on medium-high. Place the pancetta on a baking tray. Cook under grill for 2 minutes each side or until crisp. Transfer to a plate lined with paper towel to drain. Set aside to cool. Break into shards.
4.Place the pine nuts, pancetta and watercress in a bowl. Drizzle over the dressing. Toss to combine. Serve immediately.
Notes Make it ahead: Prepare to the end of step 2 up to 1 day ahead. Store the pine nuts in an airtight container. Continue to the end of step 3 up to 2 hours ahead. Store in the fridge. Continue from step 4 just before serving.
Serves two as an accompaniment.
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