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Greens with Walnuts, Parmesan and Pancetta Vinaigrette
Bitter greens—such as frisée, endive, radicchio, escarole or arugula—paired with a rich dressing are an ideal counterpoint to typically heavy winter meals. For this salad, use any combination of the greens. To toast the walnuts, spread them evenly on a rimmed baking sheet and bake at 350°F until lightly browned and fragrant, 5 to 7 minutes. A sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese.
6
Servings
Tip
Don’t allow the dressing to cool down before adding it to the greens. Its consistency is best when warm, and its heat slightly softens the sturdy greens. By the same token, make sure the greens are not cold when dressed so the dressing doesn't congeal on contact.
15 minutes
Ingredients
-
12
ounces (12 cups) mixed bitter greens, torn
-
2
tablespoons sherry vinegar
Directions
-
01Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and ¼ teaspoon salt. In a medium skillet over medium, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Pour off all but 1 tablespoon pancetta fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes. Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let sit for 30 seconds to warm through.
Reviews
November 4, 2022
easy/spectacular salad
This is so light and easy-- the warm dressing is amazing.
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