Pancetta And Fennel Potato Salad Low Fodmap Recipe 45

CARAMELIZED PANCETTA AND FENNEL SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
• In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: scant 1/2 cup
• Prep Time: 5 minutes

FENNEL POTATO SALAD

Steps:

• In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
• In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

PANCETTA AND FENNEL POTATO SALAD (LOW FODMAP) RECIPE - (4/5)

Steps:

• 1.Chop mini potatoes into quarters. Fill a large pot with water and about ½ tsp Of salt. Add potatoes and bring to a boil. Boil until potatoes are almost tender-slightly undercooked is best for potato salad (about 20-25 minutes). Drain the potatoes and spread out on a cookie sheet to cool. 2. In a small pan, heat 1 tsp of olive oil over medium heat. When oil is warm add sliced fennel and red peppers, sautée until tender (about 5 minutes). When fennel and peppers begins to soften, add pancetta. Cook for around 2 minutes or until pancetta is lightly brown and crisp. 3. Whisk vinegar, olive oil, mustard, salt and pepper together in a small bowl. 4. Transfer potatoes to a large bowl. Add in the pancetta, fennel and red peppers. 5. Drizzle the dressing over the salad and gently toss until thoroughly coated. 6. Garnish with chopped parsley. 7. Chill until ready to serve. Note from the Kitchen: We ate this salad cold but thought it would also be lovely served immediately, still warm, as a side dish. If you serve it cold you can prepare this salad the night before, allowing it to sit overnight helps the flavours deepen.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

Steps:

• Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
• Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
• Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
• Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
• Sprinkle pancetta and chopped parsley over potato salad.

PEA, PANCETTA & POTATO SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
• Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.