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

Rachel Khoo's Parisian-inspired pancetta, artichoke and green bean salad.
Rachel Khoo's Parisian-inspired pancetta, artichoke and green bean salad. Photo: 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.


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


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.