Salad of Lancashire cheese with pancetta and chilli beetroot
(from Elyce123’s recipe box)
Source: delicious. March 2004
Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people
Categories: March
Ingredients
- 50g cooked beetroot
- 3 tbsp sherry vinegar
- 1 small garlic clove, finely chopped
- 1 tsp caster sugar
- 1/4 tsp dried chilli flakes
- 225g Lancashire cheese
- 4 tbsp extra-virgin olive oil
- 75g thinly sliced smoked pancetta
- 1 tbsp balsamic vinegar
- 100g mixed baby salad leaves, such as lamb's lettuce, baby beet leaves and rocket
- few small flatleaf parsley leaves
Directions
-
Halve the beetroot and cut it into thin slices. Put them into a small bowl with the sherry vinegar, garlic, sugar, chilli flakes and 1/2 teaspoon of salt and leave for 1 hour.
-
Thinly slice the cheese and crumble it into smallish pieces. Put a little olive oil in a heavy-based frying pan and fry the pancetta on each side until crisp and golden. Add the balsamic vinegar and allow it to bubble away to nothing. Remove the pancetta from the pan, cool, then break into small, chunky pieces. Toss the salad leaves with the olive oil and season. Pile them into the centre of four plates and tuck the pancetta, beetroot and cheese in among the leaves. Sprinkle over the parsley leaves and serve.