Caramelized Pancetta and Fennel Salad

2014-03-23
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 30m
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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, 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

Method

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 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.

Step 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.

Step 4

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.

Step 5

Yield: scant 1/2 cup

Step 6

Prep Time: 5 minutes

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