Warm Potato Salad With Pancetta
- Ready In:
- 1hr 3mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 7 tablespoons virgin olive oil
- 1 1⁄2 lbs red potatoes, scrubbed
- 3 ounces pancetta, chopped (1/2 cup packed)
- 6 cups mixed salad greens, leaves separated, washed, and spun dry
- 1 1⁄2 - 2 tablespoons balsamic vinegar
- kosher salt (2-3 pinches)
directions
- Preheat the oven to 475°; brush two baking sheets with 1 tablespoon olive oil.
- Slice the potatoes into thin rounds, about 1 1/6 to 1/8 inch thick, and lay them out in a single layer on the baking sheets.
- Brush the potato slices with 2 tablespoons olive oil, and top with the pancetta.
- Roast the potatoes and pancetta for 15-18 minutes, until the potatoes are browned and cooked through.
- About 3 minutes before you remove the potatoes from the oven, toss the lettuces in a bowl with the remaining 3 tablespoons olive oil, vinegar, and salt to taste.
- Keep in mind that the pancetta is salty.
- Mound the lettuces in the center of a large platter and surround with the roasted potatoes and pancetta.
- Pour any oil left on the baking sheets over the salad.
- Serve immediately, while the potatoes are still warm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!