Caramelized Pancetta and Fennel Salad

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Picture of Caramelized Pancetta and Fennel Salad Recipe 1 Video | Photo: Caramelized Pancetta and Fennel Salad Recipe
Rated 5 stars out of 5
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  • Read 97 Reviews
Total Time:
30 min
Prep
15 min
Inactive
5 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 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

Directions

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.

Red Wine Vinaigrette:

  • 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

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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Newest Ratings and Reviews

Read all 97 reviews

  • on March 22, 2013

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    This is my family's favorite salad. We eat it several times a year. Don't change any ingredients and make it exactly like it says!! You will not be disappointed. Enjoy!!

    people found this review Helpful.
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  • on March 16, 2013

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    wonderful, didn't have pancetta so used bacon.

    people found this review Helpful.
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  • on February 26, 2013

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    Wonderful salad and dressing. You must use pancetta as opposed to prosciutto. Night and day. It is what makes this salad special. The pancetta provides the flavor to the greens and the fennel while the prosciuto is too dry. If available, buy thick pancetta. Don't change any of the ingrediants in this recipe. It is truely amazing.

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