Pancetta and baby spinach salad with miso dressing is simple, easy and delicious.
“I love salads that are simple and colour-driven. If I’m making a green salad, I stick to greens (lettuce, rocket and maybe mange tout) and throw in a bit of yellow (avo and baby corn). There’s nothing more overdone than a salad that’s trying to be everything at once. It simply ends up being a confusion of flavours and not at all memorable.”
Recipe by Zodwa Kumalo-Valentine
Pancetta and baby spinach salad with miso dressing
- 2 large handfuls baby spinach
- 100g pancetta, diced
- oil, for frying
- a drizzle of truffle oil
- 40g Parmesan shavings
- 10ml (2 tsp) sesame seeds
- 60ml (¼ cup) rice vinegar
- 170ml ( cup) olive or avocado oil
- 30ml (2 tbsp) sesame seed oil
- 15ml (1 tbsp) honey
- 15ml (1 tbsp) soya sauce
- 1 piece ginger
- 1 garlic clove
Wash a generous amount of baby spinach leaves.
Fry the pancetta until extra crispy.
To make the miso dressing, blend all of the ingredients together until smooth and emulsified.
Pile the leaves on top of one another on a medium-sized plate, tossing pancetta in between and remembering to leave some for the final flourish.
Scatter remaining pancetta on top of the leaves, drizzle miso dressing over, add a little truffle oil and finish with shavings of Parmesan and sesame seeds.