Arugula Salad with Olives, Pancetta, and Parmesan Shavings

Arugula Salad with Olives, Pancetta, and Parmesan Shavings
Photo by Pornchai Mittongtare

Ingredients

  • 6 slices thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
  • Parmesan cheese shavings
  • 4 cups arugula
  • 1/3 cup Kalamata olives
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice

Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; tos...

View full recipe at Epicurious

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