Caramelised Pancetta and Fennel Salad

  • 1 bulb fennel, halved, cut into 1 1/3cm wedges
  • 5 slices pancetta
  • 2 cloves garlic, minced
  • 2 tbsp brown sugar
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 150g mixed salad greens
  • Red wine vinaigrette, recipe follows
  • For the red wine vinaigrette
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp honey
  • 1/2 teaspoon salt
  • 1/8 tsp freshly ground black pepper
  • 4 tbsps extra virgin olive oil
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment paper.

In a medium bowl, toss together the 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 caramelised, about 20 minutes. Remove from the oven and let cool for five minutes.

In a large bowl, place the salad greens, crumbled pancetta and caramelised fennel. Toss the salad with the red wine vinaigrette and serve immediately.

Red wine vinaigrette:

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.

Yield: 120ml

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