Recipe courtesy of Food Network Kitchen
Crab and Avocado Salad with Pancetta
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
None
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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.

Meanwhile, make the 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.

Photograph by Johnny Miller

More from:

Better with Bacon

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Snow Pea and Avocado Slaw

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.