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Baby Spinach and Pancetta Salad

A community recipe by

Not tested or verified by Nigella.com

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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.

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).
  • Tell us what you think