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A Weekday Menu Recipe

Frisée and Pancetta Salad      CD   MC    20mins

Serves 4      Cold   Bacon  Pork  Vegetables  Salads Main Course  Eggless



175g/6oz Sliced Pancetta

4 tbsp Olive Oil

150g/5oz White Bread, cubed

2 Garlic Cloves,  crushed

Oil for Deep Frying

1 large Aubergine, (Eggplant) thinly sliced

Frisée Leaves

For the Dressing

6 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1 tbsp Cider Vinegar

Salt and Black Pepper




1. Grill the pancetta for 2-3 minutes each side until creep and golden. Cool, then crumble into bite size pieces.


2. Heat the olive oil in a frying pan. Fry the bread cubes for a few minutes until golden all over, adding the garlic for the last minute. Drain on kitchen paper.


3. Heat a 5cm/2in depth of oil in a heavy pan to 160C. Deep fry the aubergine slices in batches for 1-2 minutes until crisp. Drain on kitchen paper; keep warm in

the oven.


4. Put the Frisée in a large bowl and add the bacon and croutons. Whisk the dressing ingredients together, then pour over the salad and toss lightly. Serve topped with the crispy aubergine.




Serving Suggestions :


Ciabatta Bread


Butterscotch Tart



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Key techniques

Chop to – To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

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