Recipe-171-Walnut Chestnut Pancetta Salad

Recipe-171-Walnut Chestnut Pancetta Salad

Recipe-171-Walnut Chestnut Pancetta Salad

Tony & Effi Kasandrinos

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Welcome, customers! This post is all about introducing you to our delicious Walnut Chestnut Pancetta Salad. With Fall upon us and the cooler weather setting in, this savory salad will have your taste buds singing with delight! It's perfect for dinners or lunches any time of day and we hope it brings some extra warmth and comfort as the leaves start to turn. Put together with freshly harvested walnuts, chestnuts, roasted pancetta and arugula, this inviting blend of flavors is sure to tantalize your taste-buds while satisfying even the pickiest eaters. So get creative with this none-too-traditional salad – serve warm or cold - either way it always provides a unique treat!

Ingredients

  • 2 cups mixed greens
  • 1 cup chestnuts, fresh
  • 1/2 cup walnuts
  • 4-6 slices pancetta
  • 1/2 pc baguette bread

  • 6 tbs olive oil

  • 1/2 lemon, juice

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Directions

  1. Carve a line into the top of each chestnut, and cook in a dry, hot pan tossing, for 10-15 minutes until the flesh is tender. Peel the skins.

  2. In the same pan heat 1-2 tbs of the olive oil and sauté the pancetta slices for 1 min on each side.

  3. Slice the bread thinly and crisp the slices in the same pan with the pancetta.

  4. Place the mixed greens in a salad bowl, add the walnuts, chestnuts, pancetta and crisped bread. Season with salt and pepper.

  5. Drizzle with the remaining olive oil and the lemon juice, and serve.
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