This Parisian bistro salad is a hearty affair featuring crispy pancetta,a sharp and mustardy dressing,and good chunk of cheese. Add croutons made from a baguette to make it go a little further.
350g green beans,trimmed
8 artichoke hearts,drained from their oil and halved
10 rashers pancetta
50g parmesan,shaved with a peeler
2 tbsp dijon mustard
4 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tbsp finely chopped chives,plus 1 tbsp extra to serve
1 tsp mild honey
sea salt and black pepper
1. In a large salad bowl,mix the dressing ingredients together and season to taste.
2. Bring a medium pan of salted water to the boil. Once boiling,add the beans and blanch for about 2 minutes. Drain and run through cold water to stop them cooking.
3. Toss the beans in the dressing while they're still warm. Add the artichokes.
4. Heat a large non-stick frying pan. Once hot,add the pancetta and fry until just crisp,about 1 or 2 minutes on each side. Drain on paper towels.
5. Place the beans on a platter or in a serving bowl. Top with the rashers and shavings of parmesan. Scatter with the remaining chives.
For more seasonal salads,try Rachel Khoo'scolourful cabbage coleslaw or Adam Liaw'swinter Caesar.
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