Baby spinach, creamy fleshed avocado, crispy pancetta and a delicious dressing make this a sensational starter from James Martin
Baby spinach, avocado and pancetta salad
Method
1. Set the oven to 180C/gas 4.
2. Cut the baguette into cubes and toss in the oil. Lay the croutons on a baking tray and bake for ten minutes until golden and crisp.
3. Halve, peel and slice the avocados. Season well with salt and freshly ground black pepper.
4. In a bowl, mix together the baby spinach, half of the crispy pancetta, the cheese, the croutons and the avocado.
5. For the dressing, whisk the mustard and red wine together.
6. Slowly whisk in the oils, until the dressing has emulsified and thickened. Season to taste with salt and freshly ground black pepper.
7. Stir half of the dressing into the spinach mixture and place a mound of salad onto each of four starter plates.
8. Top the salads with the remaining pancetta and drizzle the remaining dressing over the top. Serve immediately.
Cook: 10 min
Ingredients
125g baguette3 tbsp vegetable oil
2 large avocados
1 pinch salt and fresh ground black pepper
150g baby spinach leaves
50g Pancetta, thinly sliced, grilled until crisp
25g Parmesan, freshly grated
For the mustard dressing
2 tbsp Dijon mustard1 tbsp red wine vinegar
125ml extra virgin olive oil
125ml vegetable oil
Top Sponsored Searches
Advertisement
Print
Save
Share
Offers & Promotions
Special offers on wine
Afternoon tea, curry cookery courses and more!
