Caramelized Pancetta and Fennel Salad (Giada De Laurentiis) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
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.
4. Red Wine Vinaigrette:
5. 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.
6. Yield: scant 1/2 cup
7. Prep Time: 5 minutes
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