BLT salad with cocktail tomatoes, pancetta, green asparagus, und mustard dressing

Preparation time: 15 - 20 minutes
Starter or salad, serves 4

These are the ingredients you need

12 cocktail tomatoes, halved - 4 green asparagus stalks - 4 lettuce hearts, cut into strips length-wise - 12 slices of pancetta or high-quality pork belly - 1 tbsp mayonnaise - 1 tbsp coarse mustard - 1 tbsp white wine vinegar - 4 tbsp extra virgin olive oil - pepper


Cut off the bottom 5 cm of the asparagus and throw this away. Bring a pan of water to the boil and cook the asparagus for 2 minutes until al dente. Cool these down in cold water and cut them into thirds. Evenly fry the pancetta slices in a large frying pan over low heat. Mix the mayonnaise, mustard, vinegar, and olive oil in a bowl. Add the strips of lettuce heart, the tomato halves, and 4 slices of coarsely chopped pancetta. Plate up the salad and garnish with the rest of the pancetta. Freshly grind a little black pepper over it.

Tip: Lay small tomatoes down on their sides when you slice them. The tomato halves will be much prettier for this!

Recipe by Restaurant Rossio

Print this page

Download receptfoto

Discover all our recipes
Volg ons