Green Bean and Potato Salad with Ham and Blue Cheese
A fresh potato salad featuring green beans, fava beans, spring onions, pancetta, and Gorgonzola cheese from Spoonsparrow.
Ingredients
- 800 g small potatoes (firm-cooking)
- 250 g thick fava beans
- 4 Spring Onions
- 200 g yellow beans
- 8 slices pancetta (cut into pieces)
- 200 g Gorgonzola (cut into small pieces)
- Salt
- Pepper (freshly ground)
- 5 tbsp olive oil (cold-pressed)
- 150 ml beef stock
- 2 tbsp coarse mustard (Dijon mustard)
- 4 tbsp apple cider vinegar
Instructions
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1.
Wash the potatoes and cook them in plenty of salted water with skins on until tender. Blanch the fava beans in salted water for about 10 minutes, then drain. Wash and trim the spring onions, cutting them into rings along with their green parts.
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2.
Trim the yellow beans, cut them crosswise, and blanch in boiling salted water for 10-12 minutes before draining well. Cut the cooled potatoes in half or quarters and combine them with the fava beans, spring onions, and yellow beans in a large bowl.
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3.
Roast the pancetta slices in a pan until crisp. Whisk together 4–5 tbsp olive oil, mustard, beef stock, and apple cider vinegar; season with salt and plenty of pepper. Pour this vinaigrette over the vegetables and mix thoroughly, adding more stock if desired. Let the salad rest for 20 minutes.
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4.
Taste again, adjusting salt, pepper, and a splash of vinegar if needed. Fold in the roasted pancetta and sprinkle with Gorgonzola. Divide the salad onto plates and serve immediately.
