This is the perfect comforting salad, the crispy pancetta and eggs give texture and richness to the salad and the cress a crunch. It is a great salad to serve at a barbecue but also I’d serve it for supper with a selection of cold meats – a word of warning though, once you start eating this its very hard to stop!
1 and a half lbs new potatoes
juice of 2 lemons
2 heaped tablespoons of creme fraiche
1 tablespoon mayonnaise
salt and pepper
4 medium eggs
1 tub of cress
8 slices of pancetta
Boil the potatoes according to the instructions on the bag and 6 minutes before they are ready add the eggs – this will ensure that the yolks are still slightly moist.
Lay the pancetta on a baking tray and place in the oven until crispy.
Whisk together all the wet ingredients, drain the potatoes and eggs and whilst the potatoes are still warm add to the mixture. Season to taste.
Chop the eggs into quarters and cut the pancetta into small pieces with scissors and add to the salad.
Finally mix in the cress. Yum!
By Alison Christie