CARAMELIZED PANCETTA AND FENNEL SALAD

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Caramelized Pancetta and Fennel Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 bulb fennel, halved and cut into 1/2-inch wedges
5 slices pancetta
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
5 ounces (about 6 to 7 cups) mixed salad greens
Red Wine Vinaigrette, recipe follows
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • 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.
  • In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
  • 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.
  • Yield: scant 1/2 cup
  • Prep Time: 5 minutes

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