Rainbow Chard and Potato Noodle Salad with Crispy Pancetta, Quinoa and Parmesan
Try this Rainbow Chard and Potato Noodle Salad with Crispy Pancetta, Quinoa and Parmesan recipe
Try this Rainbow Chard and Potato Noodle Salad with Crispy Pancetta, Quinoa and Parmesan recipe
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1 tablespoon red wine vinegar
- 1 pinch red pepper flakes
- for the salad:
- for the vinaigrette:
- 1/4 easpoon garlic powder
- 1/8 easpoon garlic powder
- 1/2 up diced pancetta
- 1 medium red potato
- 1 bunch rainbow chard chopped (about 4 cups)
- 1/2 up cooked quinoa
- 2 teaspoons grated parmesan cheese
- 1/4 easpoon oregano flakes
- Carbohydrate 0.415581081205728 g
- Cholesterol 0.9166666652 mg
- Fat 6.81159994020068 g
- Fiber 0.105219509919735 g
- Protein 0.449668704489497 g
- Saturated Fat 1.08283636464749 g
- Serving Size 1 1 Serving (15g)
- Sodium 90.1562306778611 mg
- Sugar 0.310361571285993 g
- Trans Fat 0.203649218426047 g
- Calories 64 calories
Step-by-step
- Place a large skillet over medium heat. Once heated, add in the pancetta and cook for 5 minutes or until pancetta is crispy and browned.
- While pancetta cooks, spiralize the potato with Blade D and trim the noodles.
- When pancetta is done, transfer with a slotted spoon or tongs to a paper towel lined plate and then immediately add in the potato noodles. Season the potatoes with salt, pepper and garlic powder and then cover and cook for 10 minutes or until al dente, uncovering occasionally to toss.
- Meanwhile, prepare the vinaigrette. Combine all of the ingredients into a bowl and whisk together. Taste and adjust, if necessary. Set aside.
- Then, combine the chard and quinoa in a large mixing bowl and set aside until the potato noodles are done. Once done, let the potato noodles cool for 5 minutes. Then, add them and the cooked pancetta to the bowl with the chard, pour in the dressing and toss to combine.
- Divide onto plates.
Peppery greens, toothsome spiralized tubers, and salty rendered pork combine into a textural contrast of crisp pancetta against tender, al dente vegetables. Transforming raw root vegetables into pliable strands requires moderate heat and moisture retention; covering the skillet traps steam to soften the dense potato cellular walls within ten minutes without scorching the exterior. Salting raw greens like rainbow chard in advance draws out excess moisture, preventing the vinaigrette from pooling at the base of the bowl.
Scaling this recipe requires attention to pan capacity and fat ratios. Doubling the pancetta demands a wider skillet rather than a deeper one; overlapping meat pieces braise in their own moisture instead of frying crisp. Maintain a medium heat setting to render the fat slowly over five minutes, yielding evenly browned protein without burning the fond.
Historical grain-and-green salads originate from rustic Mediterranean traditions where leftover cooked grains stretched seasonal harvests. Quinoa absorbs dressings efficiently due to its saponin-free, porous outer layer, acting as a structural binder for the oil and red wine vinegar emulsion. Swap the pancetta for toasted hazelnuts or pumpkin seeds if adapting the dish for vegetarian service, retaining the fat content through an increased volume of extra virgin olive oil.
