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Bon Appétit

Arugula Salad with Olives, Pancetta, and Parmesan Shavings

4.0

(6)

Image may contain Plant Food Produce Salad Pork Vegetable and Arugula
Arugula Salad with Olives, Pancetta, and Parmesan ShavingsPornchai Mittongtare

Recipe information

  • Yield

    Makes 2 servings

Ingredients

6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
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

Preparation

  1. Step 1

    Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.

    Step 2

    Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

TagsSaladItalianEuropeanPancettaCured MeatMeatArugulaLeafy GreensVegetableOliveSideDinnerLunchGluten FreeKetoNut FreeQuickEasyWeeknight MealsFryBon Appétit
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