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.
Ingredients
- 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
Instructions
Step 1
Sauté 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 2
Fill 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 3
For the dressing, mix together mustard, vinegar, maple syrup, salt and pepper, then mix in the olive oil, finally stir in the chives.Step 4
Dress 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 5
Crumble the Roquefort cheese on top and serve with crusty bread.