SM 2002-02 p.90 [01.072.01]
Serves 6
Preparation / Cooking time: about 2h all told (incl minimum advance prep of dressing)
Ingredients
1 x 150g pack endive and radicchio salad, or 1 x 140g pack fresh'n'ready crispy green salad
1 x 130g pack pancetta cubetti
3 tablespoons snipped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, peeled and halved
1 heaped teaspoon Dijon mustard
juice of half a lemon
10 tablespoons extra virgin olive oil
6 large eggs
salt and freshly ground black pepper
Method
Make the dressing at least an hour in advance.
Crush one half of the garlic clove into a small bowl, add the mustard and lemon juice, and gradually beat in 5 tablespoons of the oil so that it emulsifies. Season with salt and pepper, and add 1 tablespoon of the snipped chives. Set aside.
Rub a salad bowl with the remaining half clove of garlic, and tip in the salad. Put 1 tablespoon of oil in a frying pan and cook the pancetta cubes until brown. Set aside.
Beat the eggs in a bowl with salt and pepper, the remaining 2 tablespoons of chives, and the parsley. In an 18cm (7in) frying pan, heat a little of the oil, then tip in just enough mixture to coat the bottom - as you would for a pancake. Cook, flip over (or turn out on a plate and slide back in). Cook the other side until pale golden. Turn out on a chopping-board. Repeat to make a total of 8 thin omelettes.
Dress the salad [
presumably with the remaining oil, as it is not mentioned elsewhere - RH], then toss in the hot pancetta cubes (reheated in the pan), and divide between 6 plates. Put 4 omelettes on top of each other, roll up, then cut into thin rounds. Divide these between three plates. Repeat with the remaining omelettes. Serve straight away.
© Sainsbury's Magazine
