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Caramelized Pancetta and Fennel Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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

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

Directions

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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:

  1. 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.
  2. Yield: scant 1/2 cup
  3. Prep Time: 5 minutes
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