Recipe Tip: Salad with Crispy Chestnuts, Roquefort & Pancetta
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Chestnut recipes do not have to be complicated to taste delicious...this salad is quick and easy, especially since the chestnuts are pre-cooked and peeled.
- 200 gpancetta, sliced
- 500 mlvegetable oil
- 300 gchestnuts, cooked & peeled
- 60 gcornflour
- 4 handfullamb's lettuce, washed
- 150 gRoquefort (or other sharp, crumbly blue cheese)
- 1 tablespoonDijon mustard
- 2 tablespoonapple cider vinegar
- ½ teaspoon(s)maple syrup
- 4 tablespoonolive oil
- 1 bunch(es)chives, finely chopped
- salt & pepper
Step 1Sauté the pancetta slices in a non-stick pan over medium heat until crispy on both sides, about 5 minutes. Lift out, drain on kitchen paper.
Step 2Fill a saucepan with vegetable oil to a height of 4cm and heat. Briefly rinse the chestnuts with water, drain and toss in the cornflour. The oil is hot enough when it hisses when a tiny drop of water is added. Remove the chestnuts from the cornflour, shake off excess cornflour and deep-fry in the hot oil until crispy. Work in batches. Lift out, drain on kitchen paper.
Step 3For the dressing, mix together mustard, vinegar, maple syrup, salt and pepper, then mix in the olive oil, finally stir in the chives.
Step 4Dress the lettuce with the dressing, spread on salad plates or a large platter, scatter with the fried chestnuts and top with the crispy pancetta slices.
Step 5Crumble the Roquefort cheese on top and serve with crusty bread.