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Frisée and Pancetta Salad CD MC 20mins Serves 4 Cold Bacon Pork Vegetables Salads Main Course EgglessIngredients 175g/6oz Sliced Pancetta 4 tbsp Olive Oil 150g/5oz White Bread, cubed 2 Garlic Cloves, crushed Oil for Deep Frying 1 large Aubergine, (Eggplant) thinly sliced Frisée Leaves For the Dressing 6 tbsp Olive Oil 1 tbsp Balsamic Vinegar 1 tbsp Cider Vinegar Salt and Black Pepper
Instructions 1. Grill the pancetta for 2-3 minutes each side until creep and golden. Cool, then crumble into bite size pieces.
2. Heat the olive oil in a frying pan. Fry the bread cubes for a few minutes until golden all over, adding the garlic for the last minute. Drain on kitchen paper.
3. Heat a 5cm/2in depth of oil in a heavy pan to 160C. Deep fry the aubergine slices in batches for 1-2 minutes until crisp. Drain on kitchen paper; keep warm in the oven.
4. Put the Frisée in a large bowl and add the bacon and croutons. Whisk the dressing ingredients together, then pour over the salad and toss lightly. Serve topped with the crispy aubergine.
Serving Suggestions :
Summer Recipes | What's in Season | Growing Herbs & Vegetables
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