Side Servings

Greens, pancetta and smoked almond salad with garlic aïoli

By Abigail Donnelly
4
Easy
40 minutes
15 minutes
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Ingredients

Method
    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

Ingredients
  1. 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.
  2. Heat the olive oil in a small pan, add the almonds and toss until toasted. Add the liquid smoke and salt to taste.
  3. Fry the pancetta until crispy.
  4. Combine the greens and lightly toss the pancetta and smoked almonds into the salad.
  5. Season to taste and serve with the aïoli.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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