Bitter green salad with salty Pancetta
This salad has been added by Thijs (Community organisation)
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  • 8 ounces (200g) fresh baby spinach, rinsed and dried
  • 9 cups of chicory (witlof)
  • Some black olives
  • 1/2 red onion in red wine vinegar, very thinly sliced
  • 1/4 cup sundried tomatoes
  • 4 prosciutto slices
  • Shaved parmesan
  • 1 cup Walnuts

Dressing ingredients

  • 3 tbsp red-wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt & pepper to taste


Just pull off the larger stems and throw the washed spinach leaves into the bowl.

Discard the tough outer leaves from the chicory and tear the remaining leaves into 2-inch pieces.

Wash and dry the chicory.

Gently toss all the remaining ingredients, except the parmesan together to distribute everything.

Vinaigrette (dressing):

Mince garlic with a large heavy knife, then mash to a paste with salt using flat side of knife.

Whisk together garlic paste, red-wine vinegar and pepper, then add oil in a slow stream, whisking until emulsified.


Just before serving, toss greens with vinaigrette.

Taste a spinach leaf to check the dressing, and add more if it needs it.

Finish with some shaved parmesan.

This is a great salad to share as a starter. (with a beer)

Additional information

Restaurant Rossio, Delft Holland are supporters of Love My Salad.