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.