This crispy Pancetta with Niçoise salad is one of my all-time favourite summer salads: This vibrant and refreshing dish is a true crowd-pleaser, perfect for sunny picnics, backyard gatherings, or simply enjoying as a light and satisfying meal. Not only is it incredibly delicious, but it also comes together with ease, using ingredients that you probably already have in your pantry.
Ingredients for this Pancetta with Niçoise salad
The star of this salad is the combination of tender baby potatoes and crisp green beans, creating a delightful texture contrast. They are complemented by the irresistible flavours of pancetta, which adds a savoury and smoky note to the dish.
- Baby potatoes
- Green beans
- Lemon
- Shallot
- Eggs
- Dijon
- Garlic
- Apple cider vinegar
- Extra virgin olive oil
- Pancetta
- Cos lettuce
- Olives
- Parmesan
The best part of this recipe, you can substitute the pancetta with any other protein of your choice. Whether it’s grilled chicken, crispy bacon, or even marinated tofu, the possibilities are endless to suit your dietary preferences or cravings. For the traditionalist, swap the pancetta with tuna to create a truly classic version of this salad!
The tangy Dijon dressing
Bringing all the flavours together, is the tangy Dijon mustard dressing. With a simple blend of Dijon mustard, garlic, apple cider, and extra virgin olive oil, this dressing adds a zesty touch.
Pancetta with Niçoise Salad
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Low Calorie
Description
Potato and Green Bean Salad: Tender baby potatoes, crispy pancetta, and vibrant green beans tossed in a tangy Dijon mustard dressing. Finished with boiled eggs, olives, and a sprinkle of Parmesan. A satisfying and refreshing salad for any occasion.
Ingredients
- 8 Baby potatoes, halved
- 300g Green beans, trimmed
- 2 tbs Apple Cider Vinegar
- 2 tbs Shallot, finely diced
- Salt and pepper, to taste
- 4 Eggs
- 3 tbs Dijon mustard
- 1 clove Garlic, peeled and crushed (see notes on blanching)
- 1/4 cup Extra virgin olive oil
- 200g Pancetta
- 2 heads of Cos lettuce, trimmed and roughly chopped
- 140g Olives, seeded and roughly chopped
- 2 tbs Parmesan cheese, grated
Instructions
- Bring a pot of salted water to boil and add the potatoes. Cook for 15 minutes or until tender. Drain and transfer to a bowl.
- Meanwhile in a separate saucepan and using the steamer, steam the green beans for 3-4 minutes and then slightly rinse under cold water for about 30 seconds to 1 minute. Drain and pat dry with paper towel.
- In the same saucepan used to steam the green beans, bring the water to boil and boil the eggs for 7 minutes. Drain and rinse under cold water for about 30 seconds to 1 minute. When they are cool enough to handle, shell then slice eggs lengthways into quarters.
- Dijon Dressing: Mix the Dijon mustard, garlic and apple cider vinegar in a small bowl. Slowly whisk in the extra virgin olive oil to combine. Toss the potatoes and shallots in half of this mixture.
- In the frying pan heat a little olive oil and fry the pancetta on medium heat for about 3-5 minutes until crispy.
- Place the cos lettuce in a big salad bowl and add the potatoes, olives, beans and eggs. Top with the pancetta, sprinkle on the parmesan and drizzle with remaining dressing and enjoy.
Notes
- This method of blanching garlic helps reduce the intensity of its raw flavour, making it more subtle and palatable in dishes. It is particularly useful when using raw garlic in recipes where you prefer a milder garlic flavour.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Cuisine: Frensh
Nutrition
- Serving Size: 442
- Calories: 593
Keywords: Salad, boiled egg, pancetta
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