| This recipe is liked by 0 person(s). |
Caramelized Pancetta and Fennel Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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 |
| 1/4 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 5 ounces (about 6 to 7 cups) | mixed salad greens |
| 1 Red Wine Vinaigrette, recipe follows Red Wine Vinaigrette: | |
| 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 |
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.
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe