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Mains, Salads

Insalata Pontormo (Warm salad with pancetta and eggs)

Insalata Pontormo (Warm salad with pancetta and eggs)
Jennifer S. Altman / For the Times

When Nancy Silverton spots a caprese salad on a menu in winter, she says, "I don't stay in that restaurant." Nothing is a surer sign of seasonal insensitivity than the routine tomato-basil-mozzarella assemblage offered up in months with R in ... Read more

Total time: 15 minutes | Serves 4
  • 1 1/2 teaspoons red wine vinegar
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons red wine
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons good-quality olive oil, divided
  • 3 1/2 ounces Italian pancetta, sliced 1/2 -inch thick and cut into 1/4 -inch-by- 1/2 -inch strips
  • 1 tablespoon mixed fresh herbs (any combination of rosemary, thyme, basil, savory, chives, oregano and mint)
  • 6 large eggs
  • Salt and freshly ground pepper, to taste
  • 4 cups washed, mixed salad greens, torn into bite-size pieces

Step 1For the dressing, whisk together the red wine vinegar, balsamic vinegar and red wine in a small bowl with the salt and pepper. Whisk in 2 tablespoons of olive oil and set aside.

Step 2Place the remaining olive oil and pancetta in a large frying pan and cook over medium heat until the pancetta is transparent, about 5 to 7 minutes. Add the herbs.

Step 3Beat the eggs with a pinch of salt and pepper to taste and pour them into the pan. Cook, stirring, until they form large, soft curds. If you see they are drying, take them off the heat and continue stirring.

Step 4Place the greens in a large shallow bowl and dress with just enough of the dressing to coat the leaves very lightly. Add the egg mixture and toss until well distributed. Serve immediately.

Note: This is adapted from Cesare Casella, chef-owner of Maremma in New York. Good-quality pancetta is available at the Cheese Store of Beverly Hills and Cube in Los Angeles. Use the best salad greens you can find, such as from farmers markets.

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