Arugula Salad with Olives, Pancetta, and Parmesan Shavings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
6 thin slices pancetta (italian bacon; about 1/3 of 3-ounce package) |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
4 cups (loosely packed) arugula |
1/3 cup kalamata olives, pitted, halved |
parmesan cheese shavings |
Directions:
1. 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.
2. Whisk 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 Parmesan shavings.
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