Potato, Bean and Pancetta Salad with Poached Eggs and Pesto Dressing
Photography by Manja Wachsmuth.
This delicious salad – a simple combination of great tastes and textures – can be served for brunch, lunch or dinner.
Serves: 4
INGREDIENTS
400 grams round green beans, stem end trimmed
500 grams small waxy potatoes, scrubbed
16 thin slices pancetta
4 eggs, poached or fried
¼ cup pinenuts, toasted
Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon basil pesto
sea salt and freshly ground pepper
METHOD
Cook the beans in boiling salted water until just tender then drain.
Dressing: Whisk all the ingredients in a bowl and season.
Place beans in a shallow bowl and toss with half of the dressing while still warm. Set aside.
Cook the potatoes in boiling salted water until tender. Drain and when cool enough to handle, peel if desired and slice 1cm thick.
Cook the pancetta in a hot sauté pan until crisp. Drain on kitchen towels.
To assemble: Divide the sliced potatoes between serving plates and drizzle with the remaining dressing. Top with the beans then 2 slices of pancetta. Place a poached egg over the beans then the remaining pancetta. Scatter with the pine nuts and a grind of black pepper.
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