Wednesday, September 24, 2014

Radicchio and Crispy Basil Potato Salad with Caramlised Pickling Onions and Pancetta

A quick weeknight assault on your senses. 


Serves 2
250g radicchio leaves
2 -3 potatoes, thinly sliced
100 – 200g pancetta, cut
5 – 7 pickling onions
1 tbsp butter
1 tbsp honey
1 tbsp brown sugar
¼ cup olive oil
1 tbsp basil
½ lemon, juiced
Salt and pepper, to taste 


Preheat oven to 200 degrees Celsius.

Thinly slice potatoes and coat in basil, olive oil and pepper. Set aside.

Halve pickling onions, add butter, honey and brown sugar. Place in small baking dish. Cook potatoes and onions together for 20 – 25 minutes.

Fry pancetta until crispy brown and let cool.

To plat, add radicchio, potatoes, onions, remaining caramel and top with pancetta. Make an olive oil and lemon dressing and coat salad liberally. 

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