CRAB & AVOCADO SALAD WITH PANCETTA RECIPE - (4.7/5)

Crab & Avocado Salad with Pancetta Recipe - (4.7/5) image

Provided by danyell923

Number Of Ingredients 16

12 thin slices pancetta
1/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons fresh parsley, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh chives, chopped
1 anchovy fillet
1 clove garlic, chopped
Juice of 1/2 lemon
Kosher salt
2 small heads Boston lettuce, torn into large pieces
3 cups baby arugula
1 (14 -ounce) can hearts of palm, drained and cut into 1/2-inch pieces
1 pound jumbo lump crabmeat, picked through
1 avocado, cut into 1-inch pieces
Freshly ground pepper

Steps:

Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes. Drain on paper towels; set aside. DRESSING: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss. Serve topped with the pancetta.