Butter lettuce with new potatoes, eggs, and pancetta vinaigrette from Six Seasons: A New Way with Vegetables (page 102) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • koalateatime on May 13, 2026

    I turned this into a potato salad for a BBQ and it worked well! Used 2 lbs of potatoes and all the dressing created with the pancetta vinaigrette recipe (no eggs or lettuce).

  • Rinshin on June 05, 2023

    Reminded me of salade Lyonnaise. I think using your fingers to break or pull the 6 min soft cooked eggs into salad instead of using a knife helps dressing to cling to all the ingredients and really liked the technique. Use of warm potatoes instead of cold was great too. No new potatoes so used very small fingerling potatoes which worked out well.

  • sayeater on October 07, 2021

    Put together the pickled onions and boiled the eggs in AM before work, then made rest of salad in evening. No pancetta since I'm veg, but I stirred a spoon of olive tapenade into vinaigrette as a sort of substitute. Tasty hearty salad. Not knock your socks off, but would make again.

  • meggan on July 24, 2018

    Didn't use the pickled onions but will add next time. Also, had to use prosciutto instead of pancetta.

  • SheilaS on June 23, 2018

    I just love the contrast between the rich pancetta vinaigrette-dressed potatoes and the fresh butter lettuce. The parsley leaves add the perfect bit of bitter green flavor and the pickled onions p 59 bring both sweetness and a sharp acidity. Don't skip the onions. Excellent salad!

  • southerncooker on April 03, 2018

    Daughter and I enjoyed this one.

  • bwhip on June 10, 2017

    Excellent! Quite easy to put together. Pancetta vinaigrette? Sounded odd, but it was great. Great dish for spring. We'll make this again for sure.

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