Pancetta and Fennel Salad 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 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 5 ounces (about 6 to 7 cups) mixed salad greens 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 Directions: 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 blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: scant 1/2 cup
Posted on: Thu, 18 Sep 2014 04:25:37 +0000