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Caramelized pancetta and fennel salad

  • 4servings
  • 10minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bulb fennel, halved and cut into 1-cm wedges

  2. 5 slices pancetta

  3. 2 cloves garlic, minced

  4. 2 tbsps brown sugar

  5. 1 tbsp extra-virgin olive oil

  6. 1/4; tsp salt

  7. 140g mixed salad greens

  8. 2 tbsps red wine vinegar

  9. 1 tbsp lemon juice

  10. 1/2; tsp honey

  11. 1/2; tsp salt

  12. 1/8 tsp freshly ground black pepper

  13. 50ml extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Caramelized pancetta and fennel salad Preheat the oven to 200C/Gas mark 6. Line a baking sheet with parchment paper.

  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.

  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.

  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.

  5. Yield: scant 1/2 cup Prep Time: 5 minutes

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