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

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

. Difficulty: Easy . Serves: 4 people . Preparation time: 40 minutes

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  
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

Place the pancetta on a tray and cook in a pre-heated oven at 150 degrees for 40 minutes.
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.
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.
Francesco Mazzei
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