Pack this simple yet classic French salad made with pancetta bacon, potatoes and eggs for lunch this week!
Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 10 mins Cook : 10 mins Ready in : 20 mins Serves : 2 Servings
INGREDIENTS
- Dressing
- 1 tsp Plain Dijon or Whole Grain Dijon Mustard
- 3 tbsp Lemon Juice or Red Wine Vinegar
- 3 tbsp Chopped Red Onion or Shallots
- 80ml Extra Virgin Olive Oil
- Salad
- 200gm Assorted Lettuce Leaves (Mesclun), torn into bite size pieces
- 80g Pancetta Streaky Bacon, diced
- 2 no Hard Boiled Eggs
- 1 no Dutch Potatoes, peeled, sliced and boiled
- 30gm Parmesan Cheese, grated
DIRECTIONS
- Whisk all ingredients for dressing together and chill.
- Divide lettuce leaves into 2 portions. Sauteed bacon till brown and sprinkle all over the salad. Arrange the sliced eggs and potatoes over the leaves.
- Drizzle the dressing over the salad and sprinkle on the parmesan cheese.