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Caramelised 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, cut into 11/3-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. 150g (about 6 to 1750ml (7 cups) ) mixed salad greens

  8. Red wine vinaigrette, recipe follows

  9. 2 tbsps red wine vinegar

  10. 1 tbsp lemon juice

  11. 1/2; tsp honey

  12. 1/2; tsp salt

  13. 1/8 tsp freshly ground black pepper

  14. 4 tbsps extra virgin olive oil

Instructions Jump to Ingredients ↑

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

  2. In a medium bowl, toss together the 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 caramelised, 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 caramelised fennel. Toss the salad with the red wine vinaigrette and serve immediately.

  4. Red wine vinaigrette:

  5. 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.

  6. Yield: Scant 1/2 cup

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