GREENS, PANCETTA AND SMOKED AL­MOND SALAD WITH GAR­LIC AÏOLI

Woolworths TASTE - - Christmas Lunch 2018 -

Serves 4

EASY

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

BEET­ROOT GRAVAD­LAX WREATH WITH CA­PER GRIBICHE

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