Side Servings
Greens, pancetta and smoked almond salad with garlic aïoli
4
Easy
40 minutes
15 minutesIngredients
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
- 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.
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