Arugula Salad with Olives, Pancetta, and Parmesan ShavingsPornchai Mittongtare
Recipe information
Yield
Makes 2 servings
Ingredients
6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings
Preparation
Step 1
Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
Step 2
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.
