(modified by Helen Fletcher from Bon Appetit, June 2007)
8 portions
4 tablespoons lemon juice
3 tablespoons minced shallot
6 tablespoons mild oil (e.g. almond, walnut or avocado oil are subtle)
3 ounces sliced pancetta or bacon
1/2 cup sliced almonds
16 large butter lettuce leaves
8 cups (lightly packed) mâche rosettes
2 small Granny Smith apples, cut into matchstick-size strips
Combine vinegar and shallot in bowl; whisk in oil. Season with salt and pepper.
Arrange enough pancetta in large skillet to cover bottom. Cook over medium heat until brown, turning and adding more pancetta as slices shrink. Transfer to paper towels. Add almonds to drippings in skillet. Cook until golden, about 3 minutes. Transfer to bowl and cool. DO AHEAD Dressing, pancetta, and almonds can be made 2 hours ahead. Let stand at room temperature.
Place 2 lettuce leaves on each of 8 plates. Drizzle with some dressing. Place mâche, nuts, and apples in large bowl; crumble in pancetta. Toss with enough dressing to coat; mound on lettuce.
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