-
1
Using a small sharp knife, make a slit on the flat side of each chestnut.
-
2
Bring a medium saucepan of water to a boil over high heat.
-
3
Add the chestnuts, return to a boil and cook for 5 minutes.
-
4
Using a slotted spoon, transfer the chestnuts to a thick kitchen towel and wrap them to keep warm.
-
5
One by one, cut and peel away the outer shell and dark brown skin.
-
6
In a heavy medium skillet, combine the peeled chestnuts, 1 tablespoon of the butter, the fennel seeds, celery, bay leaf and enough water to cover.
-
7
Bring to a boil over moderately high heat.
-
8
Reduce the heat to low, cover and simmer without disturbing until the chestnuts are just tender, 20 to 35 minutes.
-
9
Using a slotted spoon, transfer the chestnuts to a flat plate to dry.
-
10
In a medium skillet, melt 2 tablespoons of the butter over moderately high heat.
-
11
Add the bread cubes and fry, tossing, until golden brown, 3 to 5 minutes.
-
12
Add the garlic and a pinch of salt and toss over the heat for 10 seconds.
-
13
Drain on paper towels.
-
14
In the same skillet, fry the pancetta over moderately high heat until almost crisp, 4 to 5 minutes.
-
15
Add the remaining 1 tablespoon butter, the chestnuts and 1/4 teaspoon each of salt and pepper.
-
16
Cook until the chestnuts are glistening, about 30 seconds.
-
17
Just before serving, place the greens in a large serving bowl.
-
18
In a small bowl, whisk the walnut oil with the vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.
-
19
Pour the vinaigrette over the greens, add the walnuts and toss.
-
20
Fold in the warm chestnuts and pancetta and scatter the croutons over the top.
-
21
Serve at once.
