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    Grana Padano RiservaCold finger food

    Grana Padano summer salad (grilled baby gem, Grana Padano and crispy pancetta)

    Group 393Easy
    Group 3824 people
    T340 min

    Francesco Mazzei

    Ingredients

    300g red chicory, in halves (or quarters if large)
    300g white chicory, in halves (or quarters if large)
    300g little gem lettuce, in halves
    160g Pancetta or streaky bacon in slices
    40g Grana Padano Riserva, flaked
    2tbsp olive oil
    Salt and pepper, to taste
    Dressing:
    300g mayonnaise
    1 small bag of saffron powder
    20ml Chardonnay (or white wine) vinegar
    150g Grana Padano Riserva, grated
    1tsp mustard
    Pinch of salt

    Preparation

    STEP 1

    Place the pancetta on a tray and cook in a pre-heated oven at 150 degrees for 5 minutes, till golden brown. Next, make the dressing by combining the mayonnaise, vinegar, mustard, Grana Padano Riserva and saffron powder. Whisk until blended and bright yellow, for about 30 seconds.

    STEP 2

    Put the lettuce and chicory in a bowl, drizzle with a little of the olive oil, then season with salt and pepper. Place a griddle pan on a high heat. Griddle the lettuce and chicory for 30 secs-1 min per side or until slightly charred. Assemble the salad by placing the baby gem lettuce and chicory on a plate. Add the crispy Pancetta on top and Grana Padano Riserva flakes and drizzle the dressing and oil over the top.

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