20 minutes
A refreshing spring salad featuring butter lettuce, new potatoes, and a warm pancetta vinaigrette.
to taste
to taste
New Potatoes, scrubbed and halved, or quartered if larger than a walnut
0 lb
Pancetta Vinaigrette
cups
tablespoons
Butter Lettuce, leaves separated, washed, and dried well in a salad spinner
0 heads
Soft-Cooked Eggs
each
0 handfuls
Pickled Onions, optional
cups
each
1. Cook the Potatoes
Fill a large pot with cold water and a generous pinch of kosher salt. Add the scrubbed and halved new potatoes, and bring to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are tender and can be easily pierced with a fork.
2. Prepare the Vinaigrette
While the potatoes are simmering, warm about ⅓ cup of Pancetta Vinaigrette in a small saucepan. Stir in 1 tablespoon of grainy Dijon mustard until the mixture is well combined and heated through.
3. Toss the Potatoes
Once the potatoes are done, drain them and immediately toss them in the warm vinaigrette-mustard mixture so they absorb the flavors while still hot. Set the coated potatoes aside to cool slightly.
4. Assemble the Salad
In a large bowl, lay out the butter lettuce leaves. Tear the soft-cooked eggs into pieces and scatter them over the lettuce, followed by a small handful of flat-leaf parsley leaves and the optional pickled onions.
5. Season and Add Potatoes
Squeeze the juice of half a lemon over the salad, and season it with kosher salt and freshly ground black pepper. Add the slightly warm potatoes to the salad, along with an additional 2 tablespoons of the Pancetta Vinaigrette. Gently toss everything together and serve immediately.
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