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Potato and witlof salad with walnut dressing
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 500g kipfler potatoes
  • 1 bunch asparagus, trimmed, cut diagonally into 5cm pieces
  • 18.40 gm coarsely chopped walnuts
  • 6 pancetta slices
  • 2 green witlof, trimmed, leaves separated
  • 2 red witlof, trimmed, leaves separated
  • 1 egg yolk
  • 1 garlic clove, crushed
  • 11.80 gm Dijon mustard
  • 125ml oil
Instructions:
  • Add potatoes to a saucepan and cover generously with cold water. Bring to a boil over high heat, then cook covered for about 10 minutes, or until tender. Quickly refresh under cold running water, drain thoroughly, and slice in half lengthwise.
  • Blanche asparagus in boiling salted water for 2 minutes until vibrant green and crisp-tender, then shock in cold water and drain thoroughly.
  • 1. Heat a frying pan over medium heat. Toast walnuts for 1 minute until fragrant, then transfer to a plate. Cook pancetta until crisp, then transfer to a paper towel-lined plate to drain and shred.
  • For the walnut dressing, blend egg yolk, garlic, mustard, and vinegar in a food processor until smooth. Gradually pour in the oil while processing until creamy. Season with salt and pepper to taste.
  • Create a beautiful platter by layering potato, witlof, asparagus, and pancetta. Drizzle the dressing over the top and sprinkle with toasted walnuts before serving.

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