Kidney and Pancetta Salad with Mustard Seed and Madeira Dressing

Stacks of lip smacking flavours and textures go to make this unusual calves kidney and pancetta salad from Ed Baines
By Ed Baines
Kidney and Pancetta Salad with Mustard Seed and Madeira Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the salad

  • 125 g pancetta, cut into lardons
  • 2 tbsp balsamic vinegar
  • 2 heads chicory
  • 4 tbsp olive oil
  • 1 whole calves kidney
  • black pepper

For the dressing

  • 1 clove garlic, crushed
  • 2 tsp sherry vinegar
  • 30 ml madeira
  • 1 tsp wholegrain mustard
  • 100 g Puy lentils, cooked


1. Cook the bacon in a frying pan over a medium heat until crisp.

2. Add the balsamic vinegar and cook gently for a few minutes more, until caramelised. Remove from the pan and drain on kitchen paper.

3. Break the chicory into leaves and place in a bowl.

4. Heat half the olive oil in a frying pan and cook the kidneys briefly to seal in the juices. Season and remove from the pan.

5. With the pan still off the heat, add the garlic, sherry vinegar, Madeira, mustard and remaining olive oil. Return the pan to the stove, swirl around the ingredients, and bring to the boil. Remove from the heat.

6. Pour the hot dressing over the chicory and top with the kidneys, bacon and lentils. Toss well and serve.

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