In the family, I known for my green salads.
I’m known for plenty of other things too 🥴, though pulling together vinaigrette and a bowl of greens and leaves, is definitely my thing; with pasta, with grilled meat, by-itself.
Shaved parmesan, toasted, sliced almonds, French shallots, plenty of avacado… or just leaves.
Which is why when I find a new salad that hits it out of the park, it makes me so excited.
We did a lockdown date-night last night and I did a Giana De Laurentiis lemon spaghetti and this salad.
The pasta was good.
This salad was brilliant.
Cook the pancetta until it crumbles. And don’t hold back on the salad greens.
Because trust me, none will be left.
1 fennel bulb, halved and cut into 1cm wedges
6 slices pancetta
2 cloves garlic, minced
2 tbsp brown sugar
1 tbsp extra virgin olive oil
1/4 tsp salt
1/8 tsp fresh ground blac pepper
6 – 7 c mixed salad greens
Red wine vinaigrette
Bottle of cold, crisp white ready for big pours
Red Wine Vinaigrette
2 tbsp red wine vinegar
1 tbsp lemon juice
1/2 tsp honey
1/2 tsp salt
1/8 tsp fresh ground black pepper
1/4 c extra-virgin olive oil
- Preheat the oven to 200c and line a baking sheet with baking 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 fennel is caramelised: about 20 – 30 minutes. Remove from the oven and let cool.
- For the Red Wine Vinaigrette: mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Adjust the seasoning as necessary.
- In a large bowl, place the salad greens, crumbled pancetta and caremlised fennel. Toss with the Red Wine Vinaigrette.
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