spring tonic greens salad with warm pancetta vinaigrette
This warm salad can be made with bitter greens from the grocery store, farmer's market, or foraged. I use the rendered fat from cooking the pancetta in the dressing, though this could be replaced with olive oil. If going the all olive oil route, use 6 tbsp olive oil total for the dressing.
Ingredients
- 4 c mixed bitter greens washed and dried, *see note below
- 2 tbsp chives and chive blossoms or other herbs chopped
- 4 eggs hard boiled or poached
hot pancetta dressing
- 8 oz diced pancetta or bacon
- 2 tsp dijon mustard
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions
- Tear or chop greens and put in large salad bowl.
- Add pancetta to medium skillet and cook over medium heat for 10-15 minutes, until browned and crispy. Turn off heat and add dijon, white wine vinegar, and olive oil to the skillet, stirring well to bring together into a dressing.
- While still warm, pour the dressing and pancetta pieces over the salad greens, and toss well (greens should wilt a bit). Season with salt and pepper to taste and any herbs. Top each portion with hard-boiled or poached egg.
Notes
*Foraged: dandelion, garlic mustard, chickweed, wild mustard
*Store or market-bought: dandelion, radicchio, arugula, endive, frisée, baby mustard greens, watercress, spinach