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Guanciale Chickpea Salad with Preserved Lemon Vinaigrette

Guanciale Chickpea Salad with Preserved Lemon Vinaigrette

This Guanciale Chickpea Salad features gem lettuce, radicchio, pickled shallots, and chickpeas tossed with a preserved lemon vinaigrette and topped with fresh mozzarella, sliced grapes, olives, jammy eggs, and seared guanciale.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 3 shallots thinly sliced into half-moons
  • 4 large eggs
  • ½ tsp baking soda
  • 1 preserved lemon quartered, flesh removed
  • 1 clove garlic peeled
  • ½ cup olive oil
  • 150g (5oz) guanciale sliced into ¼" slabs
  • 2 heads gem lettuce washed and torn
  • ½ head radicchio finely chopped
  • 1 (540ml, 18.2 fl oz) can chickpeas drained and rinsed
  • 1 ball fresh mozzarella torn
  • 200g (7oz) red grapes thinly sliced
  • 1 cup green olives pitted and torn in half
  • ¼ cup torn fresh dill for sprinkling

Equipment

  • 1 Cast iron skillet
  • 1 Food Processor

Method
 

  1. Pour the white wine vinegar into a small bowl. Add the sugar and salt and whisk to combine. Stir in the shallots and set aside to pickle.
    ½ cup white wine vinegar, 1 tbsp granulated sugar, 1 tsp salt, 3 shallots
  2. Take the eggs out of the fridge and place a pot of water over high heat. Bring the water to a boil and add the baking soda. Reduce the heat to medium and lower the eggs into the water. ** Simmer the eggs for 7 minutes before transferring to a water bath. Let chill for 10 minutes before peeling and slicing in half. Set aside.
    4 large eggs, ½ tsp baking soda
  3. Place the preserved lemon rind in a food processor. Add the garlic, olive oil, and the pickling liquid from the shallots. Blitz until very smooth. Pour the dressing into a pitcher and set aside.
    1 preserved lemon, 1 clove garlic, ½ cup olive oil
  4. Place a cast-iron skillet over medium heat and add the guanciale. Sear the guanciale on both sides until golden. Transfer to a plate and keep warm in a low 150°F oven. *** Pour the fat into a ramekin and save it for future culinary projects.
    150g (5oz) guanciale
  5. Place the lettuce, radicchio, shallots, and chickpeas in a large bowl. Pour the dressing over top. **** Toss to coat.
    2 heads gem lettuce, ½ head radicchio , 1 (540ml, 18.2 fl oz) can chickpeas
  6. Divide the salad across four bowls and top with the mozzarella, grapes, and olives. Add an egg to each bowl and 2-3 slices of guanciale. Garnish with fresh dill and serve immediately.
    1 ball fresh mozzarella, 200g (7oz) red grapes, 1 cup green olives, ¼ cup torn fresh dill

Notes

** Make sure the eggs are fully immersed.
*** Make sure you have all your salad components prepped before searing the guanciale.
**** Add as much dressing as you like. I only added half. The leftovers last for one week in the fridge.