This cold-weather salad has it all: crunchy broccoli; salty, peppery crisped pancetta; sharp green onions; toasted walnuts, and creamy, pungent blue cheese. The form and the flavors are familiar, but the combination is sophisticated.
6 SERVINGS
1¾ |
pounds broccoli |
4 |
slices pancetta (about 3 ounces) |
½ |
pound white mushrooms |
⅓ |
cup chopped green onions (about 3) |
¼ |
pound Gorgonzola, crumbled |
¾ |
cup chopped walnuts, toasted |
|
Olive oil |
2 |
tablespoons tarragon vinegar, plus more to taste |
|
Kosher salt |
|
Freshly ground pepper |
Remove the florets from the broccoli stalk and break any large ones into bite-size pieces. With a sharp paring knife, cut off the dried-out base of the stalk, then peel the tough skin, leaving it as a rough, squared-off log. Cut the stalk into ¼-inch dice.
Add water to the bottom of a steamer and bring to a boil. Place the diced stalk in the steamer basket and cook, covered, for about 1 minute. Add the florets, cover again and cook until the broccoli is bright green but still crunchy, another minute or two. Set aside.
Place the pancetta slices in a cold skillet and place over medium-low heat. Cook until well browned on one side, about 10 minutes, then turn and cook until the other side is browned, another 3 to 4 minutes. Do not rush the cooking, or the pancetta will not be crisp. When the pancetta is crisp and well browned, transfer to a paper towel to drain. Set the drippings aside to cool.
Remove the bases of the mushrooms and cut the mushrooms into quarters.
Place the broccoli in a large bowl and add the mushrooms, green onions, Gorgonzola and walnuts. Crumble the pancetta over the top.
Pour the pancetta drippings into a measuring cup. Add enough oil to make ½ cup, then pour the mixture into a small bowl. Add the vinegar and 1 teaspoon salt and whisk to emulsify.
Pour the dressing over the salad and stir to combine well. Taste and correct for seasoning with salt and vinegar. Finish with a good grinding of pepper. Refrigerate until ready to serve.