Baby Spinach and Pancetta Salad

A community recipe by ella2

Not tested or verified by Nigella.com

Print me

Introduction

I first had this salad years ago at a local restaurant and when they took it off the menu I asked the chef for the recipe. It's an all-time favourite - delicious and very summery.

Ingredients

Serves: 4

Metric Cups

For the Salad

12 slices pancetta
6 roma tomatoes (halved lengthways)
1 olive oil
1 cracked black pepper
200 grams baby spinach
200 grams fresh green asparagus (blanched)
125 millilitres Parmesan cheese (shavings)

For the Dressing

2 tablespoons olive oil
2 tablespoons lemon juice
63 millilitres basil leaves (shredded)
2 teaspoons brown sugar

For the Salad

12 slices pancetta
6 roma tomatoes (halved lengthways)
1 olive oil
1 cracked black pepper
7 ounces baby spinach
7 ounces fresh green asparagus (blanched)
4 fluid ounces Parmesan cheese (shavings)

For the Dressing

2 tablespoons olive oil
2 tablespoons lemon juice
2 fluid ounces basil leaves (shredded)
2 teaspoons brown sugar

Method

Baby Spinach and Pancetta Salad is a community recipe submitted by ella2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place pancetta and tomatoes (cut side up) on a baking dish and sprinkle with olive oil and pepper.

Bake at 180C for about 25 mins or until the pancetta is crisp and tomatoes are soft.

Arrange spinach and asparagus on serving plates (or one large platter, which looks better I think).

Top with pancetta, tomatoes and parmesan.

To make dressing, combine olive oil, lemon juice, basil and sugar and pour over salad (make dressing just before you serve it up so the shredded basil doesn't turn black).

Place pancetta and tomatoes (cut side up) on a baking dish and sprinkle with olive oil and pepper.

Bake at 180C for about 25 mins or until the pancetta is crisp and tomatoes are soft.

Arrange spinach and asparagus on serving plates (or one large platter, which looks better I think).

Top with pancetta, tomatoes and parmesan.

To make dressing, combine olive oil, lemon juice, basil and sugar and pour over salad (make dressing just before you serve it up so the shredded basil doesn't turn black).