A salad of leaves, herbs, pancetta and croutons

A perfect and classic salad, with a mixture of cool and hot leaves, crispy bacon and hot croutons. The dressing is mild enough not to interfere with the flavour of the leaves.

Serves 2

200g piece of pancetta or smoked bacon
2 thick slices of good bread, crusts removed
125g farmhouse Cheddar, Lancashire or Caerphilly cheese
A little light olive oil or groundnut oil

For the salad:

4 handfuls of young salad leaves: mustard greens, claytonia, ‘Little Gem’ lettuce, rocket, sorrel etc.
About 20 basil leaves
A small bunch of flat-leaf parsley
6 bushy sprigs of tarragon
6 small sprigs of oregano
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
A dab of French mustard

Achieving the perfect results

Cut the pancetta into small dice, then cook in a non-stick frying pan in a little oil until the fat is golden. Lift out and drain on kitchen paper.
Cut the bread into small cubes. Using both the fat in the pan and a little more oil if needs be, cook the bread cubes till they are golden on all sides. Watch them carefully because they can burn quite easily. Put them on kitchen paper to drain.
Rinse the salad carefully, so as not to damage any of the fragile spring leaves.
Pull all the leaves from the herb branches, tear the basil roughly and chop the others.
Mix the vinegar and olive oil together with the mustard and a little salt and black pepper.
Toss the salad leaves with the dressing, divide between two large plates then scatter over the hot pancetta, thin slices of cheese, and the croutons.

Eat right away, while the bacon is hot and the croutons are still crisp.