Warm Rapini Salad with bacon and porchetta in a dijon balsamic dressing
Warm Rapini Salad with bacon and porchetta in a dijon balsamic dressing
Servings: 3 servings
Ingredients
Dressing
- 2 tbsp dijon mustard
- 4 1/2 tbsp olive oil
- 1 tbsp balsamic vinegar
Salad
- 1/3 lb bacon sliced thin
- 2 tbsp chopped garlic
- 1 tbsp herbes de Provence
- 1 bunch rapini rinsed and trimmed
- 1/2 lb porchetta chopped
- 1/2 large spanish onion
Instructions
- Bring a pot of heavily salted water to boil
- In a small bowl whisk together all dressing ingredients
- In a large pan cook the bacon til crispy, then set aside, leaving bacon fat in pan
- Add rapini to boiling water and cook 4-5 minutes til soft. Remove, drain and blanch in cold water, then drain again
- Add garlic and herbs de provence to the bacon fat and saut til fragrant- about 2 minutes
- Add rapini and chopped onions to pan, toss to coat in fat and garlic, then saute for 5-8 minutes on medium
- With a pair of tongs add rapini and onions to a large salad bowl- leaving fat and rapini water in the pan.
- Add bacon, porchetta and dressing to the bowl. Toss to fully combine.
