Potato, Pancetta and Plum Tomato Salad with Grana Padano Curls
|Baby new potatoes||18 Ounce (500 Gram)|
|Cheese||2 Ounce, finely grated (50 Grams)|
|Pancetta cubes/Streaky bacon||4 Ounce, chopped (100 Gram)|
|Baby plum tomatoes||4 Ounce, halved (100 Gram)|
|Mixed salad leaves||120 Gram (1 Bag)|
|Spring onions||1 Bunch (100 gm), thinly sliced|
|Italian olive oil||4 Tablespoon|
|Balsamic vinegar||2 Tablespoon (For Drizzling)|
1. Cook the potatoes in lightly salted boiling water until tender, about 15 minutes.
2. Meanwhile, make the Grana Padano curls. Preheat a hot grill. Sprinkle small mounds of the grated cheese - about 1 tablespoon each - on to a non-stick baking sheet, allowing plenty of room for them to spread. Grill until melted, bubbling and golden brown. Carefully peel them off one at a time whilst still warm, and wrap loosely around the handle of a wooden spoon or rolling pin to curl them. Cool completely.
3. Heat a frying pan and add the pancetta cubes or streaky bacon. Cook until crispy, then drain on sheets of kitchen paper.
4. Arrange the salad leaves on 4 serving plates and top with the warm new potatoes, plum tomatoes and spring onions. Drizzle each salad with 1 tablespoon of olive oil and a little balsamic vinegar. Arrange the Grana Padano curls on each salad and serve immediately.
Cook’s Tip: For a very clever canapé idea, make a batch of Grana Padano curls as above. Just before serving, fill them with a slice of prosciutto, or with thin slices of avocado and tomato.
To purchase Grana Padano cheese or any other Di Palo Select products visit Dipaloselects.com.