Field Salad With Pancetta And Walnuts
A delightful and flavorful salad that combines the richness of toasted walnuts and crispy pancetta with a tangy balsamic vinaigrette. Tossed with a variety of salad greens and finished off with shavings of Parmigiano-Reggiano cheese, this dish is a harmonious blend of textures and tastes that make for a satisfying meal.
— Constant Cookbook
Ingredients
- 1/2 cup walnuts
- 3 oz. thinly sliced pancetta or bacon, cut into 1-inch pieces
- 2 to 3 Tbs. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 1/4 cup extra-virgin olive oil
- 6 to 8 cups torn salad greens, including some bitter varieties (see note above)
- Parmigiano-Reggiano cheese for shaving
Instructions
- In a dry fry pan over medium-low heat, toast the walnuts, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool, then coarsely chop and set aside.
- In a fry pan over medium heat, fry the pancetta, stirring frequently, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- To make the vinaigrette, in a small bowl, whisk together the vinegar, salt and pepper. Add the olive oil in a thin stream, whisking constantly until well blended.
- Put the greens in a large serving bowl, drizzle with the vinaigrette and toss to coat evenly. Add the pancetta and nuts and toss well. Using a vegetable peeler, shave the cheese over the salad and serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
Comments
No comments found.