Warm Potato Salad With Pancetta

Total Time: 1 hr 3 mins Preparation Time: 45 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 7 tablespoons virgin olive oil
• 1 1/2 lbs red potatoes, scrubbed
• 3 ounces pancetta, chopped (1/2 cup packed)
• 6 cups mixed salad greens, leaves separated, washed, and spun dry
• 1 1/2-2 tablespoons balsamic vinegar
• kosher salt (2-3 pinches)

Recipe

• 1 preheat the oven to 475°; brush two baking sheets with 1 tablespoon olive oil.
• 2 slice the potatoes into thin rounds, about 1 1/6 to 1/8 inch thick, and lay them out in a single layer on the baking sheets.
• 3 brush the potato slices with 2 tablespoons olive oil, and top with the pancetta.
• 4 roast the potatoes and pancetta for 15-18 minutes, until the potatoes are browned and cooked through.
• 5 about 3 minutes before you remove the potatoes from the oven, toss the lettuces in a bowl with the remaining 3 tablespoons olive oil, vinegar, and salt to taste.
• 6 keep in mind that the pancetta is salty.
• 7 mound the lettuces in the center of a large platter and surround with the roasted potatoes and pancetta.
• 8 pour any oil left on the baking sheets over the salad.
• 9 serve immediately, while the potatoes are still warm.