Summer has officially begun so here is Francesco Mazzei’s Grana Padano Summer salad recipe, a delicious combination of crisp baby gem lettuce and pancetta.
It’s a BBQ show-stopper, served with a tangy Grana Padano mayonnaise dressing on the side.
Grana Padano summer salad (grilled baby gem, Grana Padano and crispy pancetta) by Francesco Mazzei
300g red chicory, in halves (or quarters if large)
300g white chicory, in halves (or quarters if large)
300g little gem lettuce, in halves
160g Pancetta or streaky bacon
40g Grana Padano Riserva, flaked
2tbsp olive oil
Salt and pepper, to taste
1 small bag of saffron powder
20ml Chardonnay (or white wine) vinegar
150g Grana Padano Riserva, grated
Pinch of salt
Place the pancetta on a tray and cook in a pre-heated oven at 150 degrees for 40 minutes.
Next, make the dressing by combining mayonnaise, vinegar, mustard, Grana Padano Riserva and saffron powder.
Whisk until blended and bright yellow, for about 30 seconds.
Put the lettuce and chicory in a bowl, drizzle with a little olive oil, then season with salt and pepper.
Place a griddle pan on a high heat. Griddle the lettuce and chicory for 30 secs-1 min per side or until slightly charred.
Assemble the salad by placing the baby gem lettuce and chicory on a plate.
Add the crispy Pancetta on top and Grana Padano Riserva flakes and drizzle the dressing and oil over the top.