Spring Green Salad with Warm Potatoes and Soft Cooked Eggs

1/2lb new potatoes scrubbed and quartered

1 large head of Lettuce, washed and chopped

2 soft cooked eggs

Small handful of Parsley

½ cup pickled onions

½ Lemon

Pancetta Vinaigrette

Olive Oil

3oz Pancetta, finely chopped

3 green onions, sliced thinly

2 garlic cloves

¼ cup red wine vinegar

Salt and pepper

Dressing: Cook pancetta in olive oil 7-9 minutes until just starting to crisp. Let oil cool a little, then add the green onions and garlic, stir to soften onions. Whisk in the vinegar, season with salt and pepper, and finally whisk in half a cup of olive oil. Store in the fridge, giving a good shake before using.

Fill a large pot with water and add salt until it tastes like the sea. Boil the potatoes in your sea water until tender, 15-20 minutes. Once cooked, drain and let them cool slightly. Warm ⅓ cup of the Pancetta Vinaigrette in a pan and stir in the mustard. Add the potatoes and shake to coat.

Assemble the salad by adding the chipped lettuce to a bowl, chopping eggs into pieces and adding with potatoes, dressing, parsley, and pickled onions. Squeeze half a lemon over the salad, toss gently, and enjoy!