Caramelized Pancetta And Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is the salad for Giada's bachelor's dinner. Very nice blend of fennel, pancetta, and great if you can get Italian mixed greens. The whole meal she put together is great... now just need to find the special date. Read more . Hehehe... bon appetite. Ingredients:
salad |
1 bulb fennel, halved and cut into 1/2 inch or smaller wedges |
5 slices of pancetta (no substitutions here) |
2 (or more) cloves garlic, minced |
2 tbsp brown sugar |
1 tbsp evoo |
1/8 tsp freshly ground pepper |
1/4 tsp salt |
5 - 8 oz mixed salad greens (in the bag in the veggie dept.) |
red wine vinaigrette |
2 tbsp red wine vinegar |
1 tbsp lemon juice (juice of 1/2 fresh lemon) |
1/2 tsp honey |
1/2 tsp salt |
1/8 tsp freshly ground black pepper |
1/4 cup evoo (use a good one here) |
Directions:
1. Preheat oven to 400 F.
2. Line baking sheet with parchment paper.
3. Cut the pancetta into halves or quarters.
4. In a medium bowl, mix together the pancetta, fennel, garlic, brown sugar, 1Tbsp EVOO, 1/4 tsp salt, & 1/8 tsp pepper.
5. Next, place ingredients on the baking sheet in a single layer.
6. Cook in the oven until the pancetta is crisp and the fennel is caramelized, ~ 20 minutes.
7. Remove from oven and let cool for ~ 5 minutes.
8. Red Wine Vinaigrette:
9. While the pancetta and fennel are in the oven, mix the vinegar, lemon juice, honey, salt and pepper in a blender. Then with the blender running, gradually add the 1/4 cup of EVOO. Season the vinaigrette with salt and pepper to taste.
10. Toss the salad with the vinaigrette gentle, the place the pancetta/fennel mixture on top and serve immediately.
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