|
| |
|
 |
- Arugula Salad with Pancetta, Olives, and Parmigiano
- (Insalata di Rucola con Pancetta, Olive e Parmigiano)
-
|
-
- Ingredients:
-
- 6 thin slices pancetta (about 1/3 of 3-ounce package)
1 and 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmigiano cheese shavings
-
- Directions:
-
- Arrange pancetta in single layer in medium nonstick skillet.
Cook over medium heat until browned and crisp (do not turn), about 7-8 minutes.
Transfer to paper towels to drain.
Whisk olive 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 Parmigiano shavings. Makes 2 servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
