Entertaining

Broccolini and cos salad with pancetta, sourdough and almond crunch

Name: Broccolini and cos salad with pancetta, sourdough and almond crunch recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 150g white sourdough bread, crust removed, cut into rough 1cm pieces; 200g flat pancetta, cut into lardons; 1 bunch broccolini, blanched, refreshed, florets separated, stems chopped; Juice of 1 lemon; 1/2 bunch mint, leaves picked; 1 bunch flat-leaf parsley, leaves picked; 1 eschalot, finely chopped; 2 anchovies in oil, drained; 1 garlic clove; 3/4 cup (60g) finely grated parmesan; 1 cos lettuce, leaves separated; 1 green apple, thinly sliced; 30g roasted whole blanched almonds, chopped

Rate now

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 01, 2020

This fresh and punchy salad comes with crunchy baked croutons.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
150g white sourdough bread, crust removed, cut into rough 1cm pieces
200g flat pancetta, cut into lardons
1 bunch broccolini, blanched, refreshed, florets separated, stems chopped
Juice of 1 lemon
1/2 bunch mint, leaves picked
1 bunch flat-leaf parsley, leaves picked
1 eschalot, finely chopped
2 anchovies in oil, drained
1 garlic clove
3/4 cup (60g) finely grated parmesan
1 cos lettuce, leaves separated
1 green apple, thinly sliced
30g roasted whole blanched almonds, chopped

Method

1.

Preheat oven to 180°C. Place bread in a roasting pan, drizzle with olive oil, season. Bake, tossing occasionally, for 10-12 minutes until golden and crisp. Set aside.
2.

Place pancetta in a large, cold, non-stick frypan over medium heat. Cook, stirring occasionally, for 6-8 minutes until fat has rendered and pancetta is crispy. Remove pancetta from the pan, reserving the fat, and set pancetta aside.
3.

Add broccolini stems to the pan and cook in pancetta fat for 2-3 minutes, stirring, until lightly coloured and tender. Remove from the pan and cool slightly, then place in a blender. Add the lemon juice, olive oil, herbs, eschalot, anchovies, garlic and parmesan and whiz to a smooth paste. Season to taste.
4.

Spread broccolini and herb cream on a serving dish. Arrange lettuce, blanched broccolini tops, apple and crispy pancetta on top. Scatter with the roasted almond and sourdough croutons to serve.