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    Springtime Butter Lettuce and New Potato Salad with Pancetta Vinaigrette

    clock-icon20 minutes
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    Pixicook editorial team

    A refreshing spring salad featuring butter lettuce, new potatoes, and a warm pancetta vinaigrette.

    Ingredients for Springtime Butter Lettuce and New Potato Salad with Pancetta Vinaigrette

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Kosher Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    New Potatoes, scrubbed and halved, or quartered if larger than a walnut

    0 lb

    Substitute chevron-down

    Pancetta Vinaigrette

    cups

    Substitute chevron-down

    Grainy Dijon Mustard

    tablespoons

    Substitute chevron-down

    Butter Lettuce, leaves separated, washed, and dried well in a salad spinner

    0 heads

    Substitute chevron-down

    Soft-Cooked Eggs

    each

    Substitute chevron-down

    Flat-leaf Parsley Leaves

    0 handfuls

    Substitute chevron-down

    Pickled Onions, optional

    cups

    Substitute chevron-down

    Lemon

    each

    Substitute chevron-down

    How to Make Springtime Butter Lettuce and New Potato Salad with Pancetta Vinaigrette

    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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