Spinach and pancetta salad with curry mustard vinaigrette

    Spinach and pancetta salad with curry mustard vinaigrette


    29 people made this

    About this recipe: Crispy pancetta lardons are tossed with fresh spinach and a curry mustard salad dressing. Great for a dinner party starter.

    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

    Prep:45min  ›  Cook:5min  ›  Ready in:50min 

    1. 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.
    2. In a small, dry frying pan, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
    3. 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.
    4. 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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