Author Notes
I devised this recipe when I was desperate for something to bring to a picnic before "The Importance of Being Earnest" in Regent's Park, London. It can be made ahead of time and the pancetta and dressing kept separate, then mixed up when you're ready to eat. —KristenF
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Ingredients
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1 pound
small waxy potatoes
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1 handful
diced celery
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1
red onion, diced
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4 ounces
pinenuts, toasted
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4 ounces
pancetta, cubed
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1 tablespoon
minced lemongrass
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1/4 cup
goat cheese
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2 tablespoons
light cream
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1 dash
red chilli flakes
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juice of 1 lemon plus zest
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sea salt and pepper to taste
Directions
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Steam potatoes until tender, perhaps 15 minutes.
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Fry pancetta cubes till crisp and brown, then drain on a paper towel.
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Drain and quarter potatoes and place in a large bowl.
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Add all other ingredients up to goat cheese.
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Shake up all the ingredients from goat cheese on into a dressing, in a jar with a tight-fitting lid.
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When ready to serve, mix pancetta with salad ingredients, then toss with dressing and serve immediately.
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