Different and delightful. Very rich for a salad. I would use less pancetta and oil next time.
Parsley and Pancetta Salad
Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.
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Credit: Todd Coleman
INGREDIENTS
8 oz. pancetta, cut into 1/4″ cubes6 cups loosely packed flat-leaf parsley leaves
2 lemons, peeled and segmented
1 cup freshly grated Parmesan, plus more to taste
1/4 red onion, thinly shaved
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat pancetta in a 12″ skillet over medium heat. Cook, stirring occasionally, until pancetta is crisp and its fat is rendered, about 12 minutes; remove from heat and keep warm.To serve, place 1 1/2 cups parsley leaves on each of 4 serving plates and top with 4 lemon segments, 1/4 cup Parmesan, and some of the red onion. Using a slotted spoon, divide rendered pancetta among plates and then drizzle each serving with rendered fat. Top with more Parmesan, if you like, and season with salt and pepper. Serve immediately.
