Escarole salad with mustard and guanciale breadcrumbs

Name: Escarole salad recipe
Ingredients: 1 shallot, thinly sliced into rings; 2tbsp wine vinegar; 85g guanciale or pancetta, cut into 1cm pieces; 60g fresh breadcrumbs or panko; ½tsp chilli flakes; 1 garlic clove, finely grated; 1 large head escarole or chicory, torn into large pieces; 1 large handful parsley, tender leaves and stems; 3tbsp whole-grain mustard; 3tbsp olive oil

The philosophy behind Alison Roman’s latest book, 'Nothing Fancy', is summed up by its subtitle: ‘Unfussy Food for Having People Over’. This escarole recipe is perfect for fuss-free entertaining

13 March 2020

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Escarole is on the mild end of the spectrum as far as bitterness goes, but it is still best dressed and eaten with fatty things that will mitigate some of that bitterness. Guanciale is nearly all fat and it crisps as it renders, leaving you with both tiny crispy bits to nibble on and a glorious, shiny pool of pork fat in which to toast breadcrumbs. The very best of every world.

This is an edited extract from Nothing Fancy by Alison Roman (Hardie Grant, £22)

Spicy pork meatballs

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Recipe notes