Nigella Chestnut and Pancetta Salad

This Chestnut and Pancetta Salad is warm, flavorful, and perfect for a light yet satisfying meal. The crispy pancetta, tender chestnuts, and mustard dressing make it an irresistible dish for any occasion.

Ingredients Needed:

• 400 grams mixed salad leaves
• 400 grams vacuum-packed chestnuts
• 225 grams slab pancetta (or lardons or cubetti di pancetta)
• 4 tablespoons olive oil
• 2 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon sherry wine vinegar

How To Make Chestnut and Pancetta Salad?

1. Prepare the Salad Base: Arrange the mixed salad leaves on two large serving dishes or eight individual salad plates.
2. Cook the Pancetta: Heat 2 teaspoons of olive oil in a pan. If using a slab of pancetta, cut off the rind and cook it for 4 minutes to render the fat. Chop the pancetta into cubes or strips and cook in the same pan for about 4 minutes until crispy and golden.
3. Add the Chestnuts: Toss the chestnuts into the pan with the pancetta and cook for 1-2 minutes until warmed through. Slightly broken chestnuts add texture, so don’t worry if they crumble.
4. Assemble the Salad: Remove the chestnuts and pancetta with a slotted spoon and place them over the salad leaves.
5. Make the Dressing: Off the heat, stir the mustard and remaining 4 tablespoons of olive oil into the pan with the pancetta fat. Add the sherry vinegar, stirring and scraping the pan to mix well.
6. Dress and Serve: Pour the warm dressing over the salad, toss gently, and serve immediately.

Recipe Tips:

• Choose Good Quality Pancetta: For the best flavor, use a slab of pancetta, but ready-cut lardons work just as well.
• Warm Chestnuts Thoroughly: Slightly warming the chestnuts enhances their texture and flavor.
• Don’t Skip the Dressing: The warm mustard and pancetta fat dressing ties the whole salad together, so don’t skip this step.
• Serve Fresh: This salad is best served immediately for the freshest taste and texture.
• Customize the Leaves: Use any mix of salad greens, but include peppery arugula or bitter radicchio for extra flavor.

How To Store Leftovers?

You can store leftovers in an airtight container in the fridge for up to 1 day. The salad leaves may wilt, and the pancetta will lose its crispness.

Nutrition Facts:

• Calories: 300 kcal
• Total Fat: 23g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 450mg
• Potassium: 300mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 7g

Try More Nigella  Lawson Recipes:

• Nigella Bean and Courgette Salad
• Nigella Brussels Sprouts With Chestnuts, Pancetta and Parsley
• Nigella Tuna And Bean Salad ​Recipe