Parsley and Pancetta Salad

Name: Parsley and Pancetta Salad
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 oz. pancetta, cut into 1/4″ cubes; 6 cups loosely packed flat-leaf parsley leaves; 2 lemons, peeled and segmented; 1 cup freshly grated Parmesan, plus more to taste; 1 ⁄ 4 red onion, thinly shaved; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

TODD COLEMAN

Crisp, salty pancetta, earthy parsley, and lemon combine beautifully in this salad from Houston's Dolce Vita restaurant.

Ingredients

8 oz. pancetta, cut into 1/4″ cubes
6 cups loosely packed flat-leaf parsley leaves
2 lemons, peeled and segmented
1 cup freshly grated Parmesan, plus more to taste
¹⁄₄ red onion, thinly shaved
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat pancetta in a 12″ skillet over medium heat. Cook, stirring occasionally, until pancetta is crisp and its fat is rendered, about 12 minutes; remove from heat and keep warm.

Step 2

To serve, place 1 1⁄2 cups parsley leaves on each of 4 serving plates and top with 4 lemon segments, 1⁄4 cup Parmesan, and some of the red onion. Using a slotted spoon, divide rendered pancetta among plates and then drizzle each serving with rendered fat. Top with more Parmesan, if you like, and season with salt and pepper. Serve immediately.

Heat pancetta in a 12″ skillet over medium heat. Cook, stirring occasionally, until pancetta is crisp and its fat is rendered, about 12 minutes; remove from heat and keep warm.
To serve, place 1 1⁄2 cups parsley leaves on each of 4 serving plates and top with 4 lemon segments, 1⁄4 cup Parmesan, and some of the red onion. Using a slotted spoon, divide rendered pancetta among plates and then drizzle each serving with rendered fat. Top with more Parmesan, if you like, and season with salt and pepper. Serve immediately.