“In 'Cucina Simpatica'”
READY IN:
1hr 3mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 7 tablespoons virgin olive oil
  • 1 12 lbs red potatoes, scrubbed
  • 3 ounces pancetta, chopped (1/2 cup packed)
  • 6 cups mixed salad greens, leaves separated, washed, and spun dry
  • 1 12-2 tablespoons balsamic vinegar
  • kosher salt (2-3 pinches)

Directions

  1. Preheat the oven to 475°; brush two baking sheets with 1 tablespoon olive oil.
  2. Slice the potatoes into thin rounds, about 1 1/6 to 1/8 inch thick, and lay them out in a single layer on the baking sheets.
  3. Brush the potato slices with 2 tablespoons olive oil, and top with the pancetta.
  4. Roast the potatoes and pancetta for 15-18 minutes, until the potatoes are browned and cooked through.
  5. About 3 minutes before you remove the potatoes from the oven, toss the lettuces in a bowl with the remaining 3 tablespoons olive oil, vinegar, and salt to taste.
  6. Keep in mind that the pancetta is salty.
  7. Mound the lettuces in the center of a large platter and surround with the roasted potatoes and pancetta.
  8. Pour any oil left on the baking sheets over the salad.
  9. Serve immediately, while the potatoes are still warm.

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