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A MARIO BATALI RECIPE

Granny Smith + Trevisano Salad

with pancetta, pecorino, walnuts and apple cider vinaigrette

Courtesy David Almany, Executive Chef in Osteria Mozza Singapore

Post_Image_Food Day Apples_10_17_2014_8


Ingredients

Serves 4 people

2 Granny Smith apples, sliced about 1/16-inch thick; cut just before serving to avoid discoloration

2 heads of trevisano, inner leaves only separated

10 chives, chopped

15 walnuts, crushed

3 ½ ounces Pecorino Romano, squared and cut into thin sheets using a Japanese mandolin

5 ounces pancetta, sliced and cooked on sheet pan at 350 degrees F (with fan) for 3 to 7 minutes until crispy. Set aside to cool before using.

 

For the dressing:

2 tablespoons cider vinegar

6 tablespoons extra virgin oil (we use Cappezzana)

1 banana shallot, brunoise

The juice of 2 lemons

1 teaspoon Dijon mustard

Salt and pepper to taste

Directions

To make the dressing, marinate shallots in the vinegar for 15 to 30 minutes. Add mustard and whisk in the olive oil slowly until mixed (not emulsified).

 

To compose the salad, toss the trevisano, apples, minced chives, and walnuts in a bowl. Add the dressing and squeeze lemon juice to taste. Season with salt and pepper and layer as follows:

 

Cheese on the bottom, pancetta, apples, trevisano, walnuts. Then repeat 4 times until your salad stands nice and tall, but sturdy.

 

Crush walnuts over the top of the salad. Rest a slice of apple and cheese atop the salad, then sprinkle with cracked black pepper.

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