Healthy Condigiun Salad Recipe

Ingredients

  • 2 Eggs
  • 1 ounce Pancetta, thinly sliced
  • 3 Garlic Cloves, peeled & thinly sliced
  • 1 cup Italian Crusty Bread, crusts removed, cut into 1″ cubes
  • 1 lb ripe Roma Tomatoes, cored, seeded & cut into wedges
  • 1 Yellow Pepper, cored, roughly chopped
  • 1/2 English Cucumber, peeled, seeded & roughly chopped
  • 1/2 cup Sun-dried Black Olives, halved & pitted
  • 1 tin (50g) Italian Anchovies, finely chopped
  • 1 Shallot, peeled & thinly sliced
  • 1/4 cup fresh Basil Leaves (a dozen leaves)
  • 1 tbsp Fresh Oregano Leaves
  • Juice & Zest of 1 Lemon
  • 2 tbsp Good Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Honey
  • Freshly Ground Black Pepper

Hard Boiled Egg Instructions

  • Place both uncooked eggs in a small sauce pan and cover with hot water by at least an inch or two
  • Add a generous tbsp of white vinegar and a large pinch of fine sea salt
  • Bing the water to a boil, once boiling reduce the heat to medium and gently boil for 11 minutes
  • Remove from heat, fill and replace with cold water from the tap to cover and set aside to cool
  • Once cool to touch, peel off the shells when ready to use

Salad Instructions

  • Warm a skillet over medium heat and cook the pancetta until golden and crispy, around 6 minutes
  • Carefully transfer the pancetta rounds to a paper-towel lined plate and set aside
  • Add garlic to the skillet and sauté for 1 minute
  • Transfer the garlic to a small clean bowl and set aside
  • Add bread croutons to the skillet and sauté until golden on all sides, around 4 minutes
  • Remove from heat and set aside to cool
  • Ina large mixing bowl, gently toss together the croutons, garlic, tomatoes, peppers, cucumbers, olives, anchovies, shallots, basil & oregano
  • In a small mixing bowl, vigorously whisk together the lemon juice & zest, olive oil, honey, kosher salt & freshly ground black pepper
  • Transfer the tossed salad to a serving dish, arrange pancetta rounds & sliced eggs on too, then drizzle with the whisked dressing and serve

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.