Wednesday, 8 January 2014

Attempt #51: Avocado, Pancetta & Pine Nut salad

I started my attempts with Jamie Oliver’s recipes last year out of one goal that is to test out if anyone can cook if we try. After 50 attempts (and counting), I can vouch for that and do believe that anyone can cook. We may not be great sous- chefs but with the right combination of ingredients and more importantly fresh ingredients, the meal can turn out to be pretty good if not decent.

Here’s a surprisingly yummy salad that anyone can whipped out in a matter of minutes – the combination of the ingredients were just perfect. 

The result:
As long as the pancetta is nicely fried and not burnt, the avocado and spinach leaves are fresh and you if have good quality pine nuts, this is simply one of the easiest and most delicious salads to make. 

Heat a frying pan and fry the pancetta slices till crispy. Remove from the pan and set aside. In the same pan, lightly toast the pine nuts. 

Make your dressing by combining 1 tablespoon of balsamic vinegar with 2 tablespoons of olive oil and season with salt and pepper. Taste to make sure your dressing is balanced – add a little more oil or vinegar if you need to. 

On serving plates, lay out the avocado. Sprinkle over the spinach leaves, pancetta and toasted pine nuts. Season well with salt and pepper and drizzle over your dressing. Great served with some warm crusty bread and a lovely glass of wine.

(Serves 6)
·         12 slices pancetta
·         50 g pine nuts
·         balsamic vinegar
·         good-quality extra virgin olive oil
·         sea salt
·         freshly ground black pepper
·         6 ripe avocados, stoned, peeled and quartered
·         4 big handfuls baby spinach, washed

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