Caramelized pancetta and fennel salad

  • For the salad
  • 1 bulb fennel, halved and cut into 1-cm wedges
  • 5 slices pancetta
  • 2 cloves garlic, crushed
  • 2 tbsp brown sugar
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 140g mixed salad greens
  • Red Wine Vinaigrette, recipe follows
  • For the Red Wine Vinaigrette
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 60ml extra-virgin olive oil
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
Preheat the oven to 200°C/ gas mark 6. Line a baking sheet with parchment paper.
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.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

For the 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.
Makes about 120ml.
Prep Time: 5 minutes

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