Spring leaf salad

Name: Spring leaf salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 225 grams pancetta, cut into small cubes or lardons, or bacon bits; 250 grams pack mixed fresh chestnut mushrooms, thickly sliced; 1 large garlic clove, finely chopped; 50 milliliters red wine vinegar; 150 milliliters extra-virgin olive oil; 440 grams chickpeas, drained and rinsed; 350 grams fresh young spinach leaves, washed and dried if necessary; 225 grams blue cheese, crumbled (roquefort is good)

Need a gluten free main course? Spring leaf salad could be a great recipe to try. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 899 calories, 29g of protein, and 79g of fat each. It can be enjoyed any time, but it is especially good for Spring. A mixture of young spinach leaves, cheese, chickpeas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Sizzle the pancetta in a frying pan over a low heat for 10 minutes until golden and beginning to crisp.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Remove the pancetta with a slotted spoon to a plate lined with kitchen paper. Raise the heat and throw the mushrooms in with the pancetta fat. Fry the mushrooms for 3-5 minutes until cooked and golden.

Ingredients you will need

Mushrooms

Pancetta

Equipment you will use

Slotted Spoon

Remove to a bowl with a slotted spoon.

Equipment you will use

Slotted Spoon

Bowl

Add the garlic to the pan and fry for a minute until lightly brown.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Pour in the vinegar and boil furiously to deglaze the pan. When the vinegar has reduced to a couple of tbsp take the pan off the heat and stir in the olive oil to make a dressing. Season to taste, and set aside.

Ingredients you will need

Olive Oil

Vinegar

Equipment you will use

Frying Pan

Put the chickpeas,mushrooms, pancetta and spinach into a large salad bowl and mix with your hands.

Ingredients you will need

Chickpeas

Mushrooms

Pancetta

Spinach

Equipment you will use

Bowl

Add the dressing and toss thoroughly, adding half the cheese at the end so as not to break it up too much.

Ingredients you will need

Cheese

Serve the salad scattered with the remaining cheese.

Ingredients you will need

Cheese

Equipment

Frying Pan

Slotted Spoon

Bowl

Ingredients

Servings:

225grams

pancetta, cut into small cubes or lardons, or bacon bits 250grams

pack mixed fresh chestnut mushrooms, thickly sliced 1large

garlic clove, finely chopped 50milliliters

red wine vinegar 150milliliters

extra-virgin olive oil 440grams

chickpeas, drained and rinsed 350grams

fresh young spinach leaves, washed and dried if necessary 225grams

blue cheese, crumbled (roquefort is good)

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.