Butter Lettuce with New Potatoes, Eggs, and Pancetta Vinaigrette

Here’s the salad you’ll want to make on that first warm spring day, when you realize that lunch on the patio is once again a possibility. The salad is light and springlike, yet the potatoes, eggs, and pancetta dressing make it substantial enough to be a whole meal

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

?his dressing is wonder?ul when served warm over sturdy greens, such as ?risée or escarole, and it’s also ?antastic on anything starchy, such as boiled smashed ?otatoes or shell beans. Dress a tomato and butter lettuce salad with it, and you’ve got a BL? on a ?late.

Step 2

Put a small glug o? olive oil in a small s?illet over medium heat, add the ?ancetta, and coo? it slowly, stirring o?ten, until the ?at is rendered out and the ?ancetta is barely cris?, ? to 9 minutes.

Step 3

?a?e the ?an ?rom the heat and when the oil sto?s si??ling, add the scallions and garlic. Stir ?or a ?ew minutes to so?ten the scallions.

Step 4

Whis? in the vinegar, season with salt and ?e??er, and then whis? in ¼ cu?

Step 5

olive oil. ?aste the dressing and add more oil, salt, or ?e??er. It should be shar?, but it shouldn’t ma?e you cough.

Step 6

You can store this in the re?rigerator ?or a ?ew wee?s; the ?at will solidi?y on the to?. ?o use, let it sit at room tem?erature until the ?at melts, then give a quic? stir to blend the ingredients again.

Step 7

MORE WAYS:

Step 8

→ U?date Lyonnaise salad, with ?risée and a ?oached egg.

Step 9

→ Sauté ?or? cutlets and degla?e the ?an with the vinaigrette.

Step 10

→ ?oss with warm ?into beans and chun?s o? tomato.

Step 11

Fill a large ?ot with cold water and add salt until it tastes li?e the sea. Add the ?otatoes and bring to a boil. Reduce the heat to a gentle simmer and coo?

Step 12

until tender, 15 to 20 minutes. Because they are new ?otatoes, this will ha??en ?ast, so chec? o?ten so they don’t overcoo?. Once coo?ed, drain the ?otatoes and let them cool slightly.

Step 13

Warm ⅓ cu? o? the ?ancetta vinaigrette in a sauce?an and stir in the mustard.

Step 14

Add the ?otatoes and sha?e to coat. Set the ?otatoes aside.

Step 15

Put the lettuce leaves in a large bowl. Pull the eggs into ?ieces and add to the lettuce, along with the ?arsley and ?ic?led onions (i? using). ?oss, squee?e over the lemon hal?, season lightly with salt and ?e??er, and toss again.

Step 16

Add the ?otatoes and another 2 tables?oons o? the vinaigrette. ?oss gently, taste, and add more vinaigrette i? you li?e.

Step 17

Serve while the ?otatoes are slightly warm.