Broccoli and Pancetta Salad

Broccoli and Pancetta Salad Recipe

Broccoli salad mixed with eggs and pancetta
Yield: 6    Preparation Time: 5 minutes    Cooking Time: 10 minutes
Broccoli with slices of crisp pancetta and soft boiled eggs broken over the top.


300g purple sprouting broccoli
6 slices Pancetta
6 eggs

For the dressing:
½ teaspoon Dijon Mustard
½ tablespoon white wine vinegar
3/4 teaspoon caster sugar
8 tablespoon extra virgin Olive oil
1 tablespoon finely chopped Parsley
Balsamic vinegar, optional

Recipe Instructions

Cook the broccoli.
Trim the broccoli and cut into small pieces and season. Boil the broccoli for 4 – 5 minutes until just tender and put in a dish.

Cook the eggs.
Boil the eggs for 5 minutes and once boiled plunge them into cold water.

Cook the pancetta.
Cook the pancetta in its own fat in a frying pan.

Make the dressing.
Whisk all the dressing ingredients together.

Divide the broccoli between 6 plates and pour over the dressing. Lay the slices of pancetta over the top. Peel the boiled eggs and put one on top of each serving. Break the egg so that the yolk begins to run out. Serve immediately.