Crab and Avocado Salad with Pancetta

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • 12 thin slices pancetta (about 3 ounces)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 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
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


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