Mokapink Chestnut SaladIngredients:

250 gr bacon,
500 gr pearl onions,
500 gr peeled – roasted chestnuts,
2 tablespoons honey,
1 tablespoon chopped fresh flat-leaf parsley leaves,
Salt and freshly ground black pepper.

Preparation:

In a large pan, cook the bacon over medium-low heat, stirring often, until crispy. Transfer to a plate and set aside. Meanwhile, fill a bowl with cold water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and gently toss them into the cold water for a couple of seconds to stop the cooking. Peel the onions by gently sniping off the tip and removing the papery outer layers. Set the onions aside.

Raise the heat under the pan used to cook the bacon to medium, add the onions, and sauté in the bacon fat, stirring occasionally, until golden brown and cooked through, approximately 10 minutes. Add the roasted chestnuts, cooked bacon, and honey and toss to warm through. Be careful not to break the chestnuts. Season with salt and pepper. Sprinkle with the parsley.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 40 minutes.

Look for more...