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Crisp pancetta, artichoke and green bean salad recipe with dijon mustard dressing

Rachel Khoo
Rachel Khoo

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Rachel Khoo's Parisian-inspired pancetta, artichoke and green bean salad.
Rachel Khoo's Parisian-inspired pancetta, artichoke and green bean salad.William Meppem

This Parisian bistro salad is a hearty affair featuring crispy pancetta, a sharp and mustardy dressing, and good chunk of cheese. Add croutons made from a baguette to make it go a little further.

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Ingredients

  • 350g green beans, trimmed

  • 8 artichoke hearts, drained from their oil and halved

  • 10 rashers pancetta

  • 50g parmesan, shaved with a peeler

For the dressing

  • 2 tbsp dijon mustard

  • 4 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • 2 tbsp finely chopped chives, plus 1 tbsp extra to serve

  • 1 tsp mild honey

  • sea salt and black pepper

Method

  1. 1. In a large salad bowl, mix the dressing ingredients together and season to taste.

    2. Bring a medium pan of salted water to the boil. Once boiling, add the beans and blanch for about 2 minutes. Drain and run through cold water to stop them cooking.

    3. Toss the beans in the dressing while they're still warm. Add the artichokes.

    4. Heat a large non-stick frying pan. Once hot, add the pancetta and fry until just crisp, about 1 or 2 minutes on each side. Drain on paper towels.

    5. Place the beans on a platter or in a serving bowl. Top with the rashers and shavings of parmesan. Scatter with the remaining chives.

    For more seasonal salads, try Rachel Khoo's colourful cabbage coleslaw or Adam Liaw's winter Caesar.

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Rachel KhooRachel Khoo is a British cook, author, and presenter.

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