This salad is a lovely medley of flavours, from the licorice-like fennel to the salty and sweet caramelized pancetta, all served on a bed of salad greens.
Directions for: Caramelized Pancetta and Fennel Salad
Ingredients
Salad1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 Tbsp brown sugar
1 Tbsp extra-virgin olive oil
tsp salt
⅛ tsp freshly ground black pepper
5 oz (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
Red Wine Vinaigrette2 Tbsp red wine vinegar
1 Tbsp lemon juice
tsp honey
tsp salt
⅛ tsp freshly ground black pepper
cup extra-virgin olive oil
Directions
Salad1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
3. In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
Red Wine Vinaigrette1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Makes a scant 1/2 cup.
See more: Salad, Appetizer, Bacon, Bake, Side, Vegetables