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Greens, pancetta and smoked almond salad with garlic aïoli

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Greens, pancetta and smoked almond salad with garlic aïoli

15 minutes

22 of 122

Greens, pancetta and smoked almond salad with garlic aïoli

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 15 minutes

Ingredients

For the aïoli:

1 large free-range egg
2 cloves garlic, smashed
1 t Dijon mustard
½ cup canola oil
1 lemon, juiced

For the greens:

2 t extra virgin olive oil
100 g raw almonds
1 t Woolworths hickory liquid smoke
Maldon smoked salt, to taste
100 g Woolworths diced pancetta
150 g green beans, blanched
60 g sugar snap peas, blanched
60 g broad beans or edamame beans, blanched
1 x 35 g punnet Woolworths microleaf salad or sprouts , rinsed
Himalayan salt and freshly ground green peppercorns, to taste

Method

To make the aïoli, place the egg, garlic and mustard in a bowl and whisk using a balloon whisk. While whisking, slowly pour in the oil, a little at a time, until the mixture becomes pale and thick. Add the lemon juice and season to taste.
Heat the olive oil in a small pan, add the almonds and toss until toasted. Add the liquid smoke and salt to taste.
Fry the pancetta until crispy.
Combine the greens and lightly toss the pancetta and smoked almonds into the salad.
Season to taste and serve with the aïoli.