Caramelized Pancetta And Fennel Salad
Category
Salad Side Dish
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
- 1 bulb fennel, (halved and cut into 1/2-inch wedges)
- 5 slices pancetta
- 2 cloves garlic, (minced)
- 2 tablespoons brown sugar
- 1 tablespoon extra-virgin olive oil, (such as Fratepietro)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 5 ounces about 6 to 7 cups mixed salad greens
- Red Wine Vinaigrette, (recipe follows)
- 2 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
For The Red Wine Vinaigrette:
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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 Vinaigrette:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a small bowl. Gradually blend in the oil while mixing with a fork or whisk until fully combined. Season the vinaigrette, to taste, with more salt and pepper, if desired.
1 comment
Made this today after I found some young tender fennel at the farmers market. I followed the recipe exactly and it was really good. That brown sugar pancetta is SO GOOD!