Salade de fenouil et d’asperges avec pancetta croustillante

INGREDIENTS

  • 12 oz (360 g) de Pancetta  MastroMD coupée en dés
  • 1 lb (500 g) d'asperges parées
  • 1/4 tasse (60 ml) d'huile d'olive
  • 2 c. à table (30 ml) de jus de citron
  • 2 c. à thé (10 ml) de moutarde de Dijon
  • 1 c. à thé (5 ml) de miel
  • 1/4 c. à thé (1 ml) d'ail haché fin
  • 1/4 c. à thé (1 ml) de sel
  • 1 c. à table (15 ml) de feuilles de fenouil finement hachées
  • 1 bulbe de fenouil finement tranché
  • 1/2 tasse (125 ml) d'oignon rouge finement tranché
  • 1/4 tasse (60 ml) de persil frais haché, légèrement tassé
  • 2 c. à table (30 ml) de câpres
  • 4 œufs pochés
  • 1/3 tasse (75 ml) de parmesan en copeaux
  • 1 c. à thé (5 mL) de poivre

Directions

  • Chauffer une grande poêle à feu moyen; cuire la pancetta de 8 à 10 minutes ou jusqu'à ce qu'elle soit dorée et que les bords soient croustillants. Égoutter sur une assiette garnie de papier essuie-tout.
  • À l'aide d'un éplucheur de légumes, tailler les asperges en lanières, une tige à la fois.
  • Fouetter ensemble l'huile, le jus de citron, la moutarde, le miel, l'ail et le sel; mélanger avec les asperges, les feuilles de fenouil, le fenouil, l'oignon rouge, le persil et les câpres jusqu'à ce que le tout soit bien enrobé. Incorporer la pancetta.
  • Répartir dans 4 assiettes; garnir chacune d'un œuf poché. Parsemer de parmesan et saupoudrer de poivre.
  • Astuce : pour obtenir des tranches de fenouil fines et régulières, utiliser une mandoline ou un tranche-légumes.
  • Astuce : pour préparer des œufs pochés, remplir une casserole d'une quantité d'eau suffisante pour qu'elle atteigne 8 cm (3 po) de haut; chauffer à feu doux. Incorporer 2 c. à thé (10 ml) de vinaigre. Casser l'œuf froid dans un petit plat ou une soucoupe. En tenant le plat juste au-dessus de l'eau frémissante, glisser doucement l'œuf dans l'eau. Répéter l'opération avec les œufs restants. Cuire dans de l'eau à peine frémissante pendant 3 à 5 minutes ou jusqu'à ce que les blancs soient fermes et que les jaunes soient cuits selon la préférence. Retirer les œufs à l'aide d'une cuillère à égoutter. Bien égoutter sur une serviette en papier.

Products in this recipe


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Ingredients
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Directions
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