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

    Group 393Easy
    Group 3824 people
    T340 min

    Francesco Mazzei


    • 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


    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.