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    WINTER VEGETABLE SALAD WITH PANCETTA
    from "Steak Lover's Cookbook" by William Rice

    Don't ask me why, but steak lovers crave bacon. In steak houses they have it wrapped around filet mignon, wrapped around scallops, on top of hamburgers, and scattered over spinach in a salad. Here's a salad garnished with bacon, or, in this case, an easy-to-crisp Italian bacon called pancetta. It's an ideal first course to serve at home before a festive steak entrée because it needs only last-minute tossing.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    2 medium beets
    8 ounces Jerusalem artichokes, celery root, or potatoes (see Note)
    1/4 cup finely chopped pancetta or mildly smoked bacon
    1 medium napa cabbage
    1/4 cup coarsely chopped scallions, white and 2 inches of green
    1 1/2 teaspoons Dijon mustard
    4 tablespoons olive oil, preferably extra virgin
    1 tablespoon fresh lemon juice
    1 tablespoon red wine vinegar
    Salt and freshly ground black pepper, to taste

    Print recipe
    PREPARATION

    1. Preheat the oven to 400°F.
    2. Cut the stems and leafy green tops from the beets but do not peel them. Wrap each beet in aluminum foil and bake until tender when pierced with a paring knife, about 50 minutes. Remove the beets from the oven and unwrap them. When the beets are cool, peel and cut them into 1/2-inch cubes. Set aside.
    3. Bring water to a boil in a small saucepan over medium-high heat. Add the Jerusalem artichokes and cook at a boil, partially covered, until crisp-tender, about 15 minutes. Drain. When cool, peel and cut them into 1/2-inch cubes. Reserve.
    4. While the vegetables are cooking, fry the chopped pancetta in a small skillet over medium-low heat, stirring often, until crisp, 7 to 8 minutes. Transfer to a paper towel to drain. Set aside the drippings. You should have about 2 tablespoons.
    5. Slice off 1 1/2 inches of the cabbage stem and remove the outer leaves. Cut the remaining cabbage crosswise into 1/2-inch sections and break them apart with your hands.
    6. When ready to serve, combine the beets, Jerusalem artichokes, cabbage, and scallions in a salad bowl. In a small saucepan, combine the mustard, reserved pancetta drippings, the olive oil, lemon juice, and vinegar. Bring to a boil over medium heat, whisking constantly. Pour the sauce over the salad and toss thoroughly so the red of the beet colors the other ingredients. Season with salt and pepper as desired, remembering the pancetta is salty. Divide the salad among 4 plates. Scatter pancetta over each and serve.
    Note: If using celery root or potatoes, peel and cut them into 1/2-inch cubes. Boil until they are tender, about 10 minutes. Plunge into cold water to stop the cooking, drain, and set aside.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Loose Beets - $1.49/lb
     Farm Fresh
     
      Celery Root - $1.49/lb
     Farm Fresh
     
      Napa Cabbage - $1.69/lb
     Farm Fresh
     
    Citterio Premium Pancetta, Cut to Order - $11.99/lb
     Extra Thick
     
      Scallions - $1.89/ea Save! 2 for $3.00
     5.5oz, Farm Fresh, bunch
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
    Optional Ingredients
      Sunchokes
    This product is currently unavailable.
     
      Yukon Gold Potatoes - $1.49/lb
     Farm Fresh, Med
     
    You May Already Have
      Maille Dijon Mustard - $5.59/ea
     13.4oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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