Pancetta, Kale & Stilton Salad

Pancetta, Kale & Stilton Salad

The kale gives this salad lots of texture and the combination of the pancetta, greens and Stilton with the plump sultanas in their dressing makes for a really tasty, satisfying salad. Equally good replacing the pancetta with bacon.

Pancetta, Kale & Stilton Salad

October 24, 2019
: 3-4
: 20 min
: 22 min
: 42 min
: Easy

A lovely way to use up leftover sprouts, kale, pancetta (or bacon) and Stilton in a tasty winter salad. The sultana and Balsamic dressing perfectly coplements the ingredients.

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Ingredients
  • 2 tbsp olive oil
  • 200g pancetta, diced 1 cm cubes
  • 300g Brussel sprouts
  • 200g kale, chopped
  • 2 sticks celery, sliced
  • 150g Stilton, crumbled
  • 2 tbsp pine nuts, toasted
  • Dressing
  • 1 tbsp Balsamic vinegar
  • 6 tbsp sultanas
  • 1 tbsp red wine vinegar
  • 6 tbsp olive oil
  • Pinch of salt
  • freshly ground black pepper
Directions
  • Step 1 Start by making the dressing. Mix the two vinegars and sultanas together. Leave in a bowl at room temperature for 6 hours minimum, preferably overnight to allow the sultanas to plump up.
  • Step 2 Add the oil and seasoning to the sultanas and whisk thoroughly.
  • Step 3 Par cook the sprouts by boiling them in salted water for 10 mins. Drain.
  • Step 4 Meanwhile heat the oil in a heavy based pan over a medium heat and cook the pancetta until golden, approximately 5 minutes.
  • Step 5 Remove the pancetta and using the same pan cook the celery and blanched sprouts for 5 mins. Finally return the pancetta to the pan with the kale for 2 minutes. Remove from the heat and stir through half the Stilton and the dressing.
  • Step 6 Serve immediately on a platter with the rest of the Stilton scattered over and the toasted pine nuts sprinkled on top.

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