GREENS, PANCETTA AND SMOKED ALMOND SALAD WITH GARLIC AÏOLI
GREAT VALUE Preparation: 40 minutes Cooking: 15 minutes
For the aïoli: large free-range egg 1 garlic 2 cloves, smashed Dijon mustard 1t canola oil ½ cup lemon 1, juiced
extra virgin olive oil 2t raw almonds 100 g
Woolworths hickory liquid smoke 1t Maldon smoked salt, to taste Woolworths diced pancetta 100 g green beans 150 g, blanched sugar snap peas 60 g, blanched broad beans or edamame beans
60 g, blanched
Woolworths microleaf salad or sprouts 1 x 35 g punnet, rinsed
Himalayan salt and freshly ground green peppercorns, to taste
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. CARB-CONSCIOUS, HEALTH-CONSCIOUS, DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Neil Ellis Elgin Chardonnay 2018