Name: Green Salad with Crispy Pancetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 12 thin slices mild pancetta; 12 cups (3 litres) assorted green lettuces (baby arugula, lamb’s lettuce, watercress); 1/4 cup (60 ml) apricot jam; 1/4 cup (60 ml) white wine vinegar; 2 tablespoons (30 ml) olive oil; 2 teaspoons (10 ml) Dijon mustard; Salt and pepper

Ingredients

- 12 thin slices mild pancetta
- 12 cups (3 litres) assorted green lettuces (baby arugula, lamb’s lettuce, watercress)
Dressing
- 1/4 cup (60 ml) apricot jam
- 1/4 cup (60 ml) white wine vinegar
- 2 tablespoons (30 ml) olive oil
- 2 teaspoons (10 ml) Dijon mustard
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Place the slices of pancetta on the baking sheet. Bake for about 15 minutes or until crispy. Drain on paper towels. Set aside.
Dressing
- In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
- At the last minute, combine the lettuce with the dressing, to taste. Adjust the seasoning. Garnish with the slices of crispy pancetta.

Green Salad with Crispy Pancetta

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Ingredients

Dressing

Preparation

Dressing

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