Best Jamie Olivers Avocado Pancetta Pine Nut Salad Recipes

Jamie Oliver's Avocado, Pancetta & Pine Nut Salad image

Provided by SolightlyUK

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 slices pancetta
50 g pine nuts
balsamic vinegar
extra virgin olive oil (good quality)
6 avocados (ripe)
4 cups baby spinach leaves (washed)
salt and pepper

Steps:

Heat a frying pan and fry the pancetta until crispy.
Remove from the pan and set aside.
In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
On serving plates, lay out the avocado.
Sprinkle over the spinach leaves, pancetta and pine nuts.
Season well with salt and freshly ground black pepper.

Nutrition Facts : Calories 573.4, Fat 52.9, SaturatedFat 7, Sodium 45.1, Carbohydrate 28.4, Fiber 21.3, Sugar 2.6, Protein 8.6

Warm Rocket Salad image

Provided by Jamie Oliver

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 medium red onions
8 whole rashers (slices) pancetta or smoked streaky bacon
Olive oil
4 sprigs thyme
A good handful pine nuts
4 big handfuls rocket (arugula)
Balsamic vinegar
A piece of Parmesan, for shaving

Steps:

Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.