Om nom nom.

August 8, 2012 1:56 PM

I'm adapting a yummy sandwich recipe to an entree salad, how I can lightly dress these greens with crisped pancetta, burrata and heirloom tomatoes?

Here's the recipe in question, but I'm slightly unsure how to dress the greens and not overpower the ingredients in question. Any suggestions for a vinaigrette that would be appropriate? Other simple gastronomic modifications welcome as well.

posted by Asherah to food & drink (12 answers total)

It says so right there: olive oil. Use really good olive oil and you don't need anything else.
posted by DarlingBri at 1:58 PM on August 8, 2012 [2 favorites]

your vinaigrette should be champagne vinegar and the leftover bacon fat, thinned out a little with olive oil if you don't have enough or it's powerfully pancetta-y. I would recommend the tiniest smudge of mustard, and some chives, too, but that's up to you.
posted by peachfuzz at 1:59 PM on August 8, 2012 [6 favorites]

Yup, what DarlingBri said. I wouldn't mess around with vinegar or mustard. The tomatoes will provide enough acid on their own. Tossing the greens in some of the pancetta fat might not be a bad idea though.
posted by neroli at 2:03 PM on August 8, 2012

I'm with peachfuzz, though, a beautiful vinaigrette will make this combo of ingredients sheer heaven.
posted by Dragonness at 2:07 PM on August 8, 2012

A very olive-oily lemon vinaigrette would work. I'd include a smidge of garlic and maybe whatever fresh herbs I have in the garden. A bit of super finely chopped fresh chives or oregano, to compliment the dried oregano.
posted by small_ruminant at 2:24 PM on August 8, 2012

My favorite vinaigrette is olive oil flavored with lemon juice, garlic, and freshly ground black pepper. This is neutral enough to complement all your ingredients but also gently unite their unique flavors.
posted by krakus at 2:29 PM on August 8, 2012

Between the fat of the bacon, the juices running off the tomatoes, the creaminess of the burrata, you shouldn't need anything more than a light drizzle of oil. If even.
posted by Sara C. at 2:50 PM on August 8, 2012 [1 favorite]

I'd do an excellent olive oil with a dab of mustard and some lemon juice, and the oregano in the dressing, which should balance with the pancetta really well.
posted by padraigin at 2:53 PM on August 8, 2012

If you plan on using the recommended arugula as your base green, then a few drops of good balsamic vinegar (preferably one without colour or caramel in the ingredients listing) emulsified in a little bit of olive oil would be a perfect match for all the other sweet and summery Italian flavours up in this sandwich-cum-salad. I'd keep the dressing really light, given the the flavour-power of the other components.
posted by emilycardigan at 2:55 PM on August 8, 2012

I'd try just olive oil and salt&pepper. Maybe a touch of balsamic vinegar, but this recipe probably won't need it. Don't add any salt until you taste the dressed salad.
posted by tealcake at 5:03 PM on August 8, 2012

I'm with peachfuzz... especially on the champagne vinegar part, but I'd consider fresh basil instead of chives.
posted by matty at 5:40 PM on August 8, 2012

I think a vinaigrette with dijon mustard would be delicious with this. Mustard is a great balance to the richness and saltiness of the bacon and cheese and the sweetness of the tomatoes.
posted by Kololo at 6:31 PM on August 8, 2012 [1 favorite]