Potatoes, crisp pancetta, and aged Gouda, along with some good-for-you greens, make for one delicious salad.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was easy to make and very good however, I added too much water "to cover" and as a result, it took longer to boil it all off and the potatoes were overcooked and didn't even brown up. Everything else workded perfectly according to the recipe so I am sure if I add less water next time, it will be even better.
Very tasty, everyone loved it! Did not need the additional 2T of butter after boiling off the water and added only 1T of oil to the dressing as the potatoes seemed coated after boiling in the 2T butter and water. Don't forget to brown the potatoes a bit before putting together the salad. I would make it again and try without the escarole as that's the way the kids liked it best.
I loved this recipe, although I did cut down on the butter. I too thought there was too much liquid and will cut down the amount next time, which will be tonight.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?