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Baby cos with walnuts and blue cheese dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Crunchy walnut salad with gourmet blue cheese dressing.
Ingredients:
  • 12 slices mild pancetta
  • 1 x 100g pkt walnut pieces
  • 4 baby cos lettuces, leaves separated, washed, dried
  • 75g blue cheese, chopped
  • 125g (1/2 cup) creme fraiche
  • 1 green shallot, end trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 20.00 ml white wine vinegar
  • 18.20 gm light olive oil
  • 19.80 gm good-quality whole-egg mayonnaise
  • 11.80 gm Dijon mustard
  • Salt & freshly ground black pepper
Instructions:
  • Preheat the grill to high. Line a baking tray with foil and arrange half of the pancetta slices in a single layer. Grill for 2-3 minutes on each side until crisp. Transfer to a plate lined with paper towel. Repeat with the remaining pancetta. Break the crispy pancetta into large chunks.
  • Prepare the blue cheese dressing by combining blue cheese, creme fraiche, green shallot, garlic, vinegar, oil, mayonnaise, and mustard in a food processor. Blend until smooth. Season with salt and pepper to taste. Transfer the dressing to a container, cover, and refrigerate until ready to use.
  • Toast the walnuts in a small frying pan over medium heat, stirring occasionally, for 5 minutes until golden brown.
  • In a large bowl, layer half of the lettuce leaves. Drizzle with half of the delicious blue cheese dressing and toss gently until the lettuce is evenly coated. Transfer to a beautiful serving platter. Repeat with the remaining lettuce and dressing. Top the salad with crunchy toasted walnuts and savory pancetta. Serve promptly and enjoy!

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