Salad with baby leaf lettuce, courgettes, eggs marinated in Balsamic Vinegar of Modena and crispy Pancetta
Licia Cagnoni
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Main courses

Salad with baby leaf lettuce, courgettes, eggs marinated in Balsamic Vinegar of Modena and crispy Pancetta

Ingredients for 4 servings

120g baby leaf lettuce

4-6 small courgettes

6 eggs

400g beetroot (or 200g beetroot juice)

100g smoked flat Pancetta

extra virgin olive oil

Aged Balsamic Vinegar of Modena PGI

mallow leaves and flowers (optional)

pink pepper

Preparation

Author: Licia Cagnoni

Put the eggs in a pot, cover them with cold water, bring to the boil, then boil for 6 minutes. Drain and cool them down in cold water. In the meantime, blend the beetroot with 50ml of water, sieve it to obtain the juice.

Mix the beetroot juice with three spoons of Balsamic Vinegar of Modena PGI, put the eggs in this emulsion after beating the shell to break it. Stir the eggs in the marinate leaving them for 15-20 minutes.

Clean the baby leaf lettuce and the mallow leaves and put them in a bowl. Wash the courgettes and cut them into thin rounds with the hel pf a slicer, dress them with salt, pepper and a dribble of oil. Shell the eggs and cut them in half. Toast Pancetta in a frying pan until crispy.

Prepare the salad putting baby leaf lettuce, courgettes and eggs together. Complete with the warm Pancetta broken into pieces and a pinch of pink pepper. Dress with an emulsion of oil, aged Balsamic Vinegar of Modena PGI and salt.