Spinach and pancetta salad with curry mustard vinaigrette
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Picture by:
sueb
Spinach and pancetta salad with curry mustard vinaigrette
About this recipe: Crispy pancetta lardons are tossed with fresh spinach and a curry mustard salad dressing. Great for a dinner party starter.
Ingredients
Serves: 6
- 100g (4 oz) pancetta lardons
- 1 tablespoon curry powder
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 8 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 375g (13 oz) spinach, stems removed
- 12 fresh mushrooms, sliced
Method
Prep:45min ›
Cook:5min ›
Ready in:50min
- Place pancetta in a large, deep frying pan. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
- In a small, dry frying pan, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
- In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
- In a large bowl, toss together the pancetta, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
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