This recipe came about due to some left over boiled potatoes and a bag of spinach in fridge. Teaming the spinach and potatoes with crispy pancetta, crunchy black pepper croutons and a balsamic mustard dressing is a winning combo! Try it out and comment below to let us know what you think.
- 2-3 leftover boiled potatoes, cut into 2-3cm chunks
- 4 tbsp pancetta lardons, or, one rasher streaky bacon, diced
- 120g raw spinach
- 1 slice white bread, crusts removed and cubed
- 3 tsp balsamic vinegar
- 2 tsp oilve oil or rapeseed oil
- 1 tsp, heaped, wholegrain mustard
- Salt and black pepper
Preparation time – 5 – 10 minutes
Cooking time – 5 – 10 minutes
1. Prepare the croutons, pancetta and potato chunks
Heat a little olive oil or rapeseed oil in a frying pan and add the cubed pieces of white bread. Toss the bread in the oil before allowing to fry for about 30 seconds on each side. Season the croutons on each side with some freshly ground black pepper. Once the croutons are crisp and golden, put them on some kitchen paper and allow to cool.
In the same pan, fry the pancetta lardons over a medium heat until nice and crispy. Remove the lardons from the pan but keep the oil for frying the potatoes. Add the pre-cooked potatoes to the pancetta flavoured oil and fry until lightly golden. Remove the potatoes from the heat and begin to assemble your salad.
2. Make the vinaigrette and assemble your salad
Put the olive oil, balsamic vinegar, and wholegrain mustard in a bowl and stir. Season with a little salt and pepper.
Assemble the salad by layering warm potato, raw spinach and pancetta on a plate. Top with some croutons and drizzle with the vinaigrette.
Serve with crusty bread and enjoy!!