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Arugula salad with olives, pancetta, and parmesan shavings

Makes 2 servings


    6 slices (thin) pancetta                                       
    1 1/2 tablespoons extra-virgin olive oil                       
    1 tablespoon fresh lemon juice                                 
    4 cups (loosely packed) arugula                                
    1/3 cup kalamata olives, pitted, halved                        
    Parmesan cheese shavings                                       

Arrange pancetta in single layer in medium non-stick skillet.  Cook over medium heat until browned and crisp, about 8 minutes.  Transfer to paper towel to drain. Whisk oil and lemon juice in a small bowl.  Season dressing with salt and pepper. Place arugula and olives in a medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta and Parmesan shavings.

Recipe from Bon Appetit, January 2007

This entry is related to the following products. Click on any of them for more information.
Greens: Arugula,

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