Salad is always a great place to start; plus, it’s easy, which is exactly what you need when you’re cooking. Crispy pancetta gives this salad a pleasant unctuous quality, and a tart red wine vinaigrette balances out the richness with acidity.
Prep time: 15 min
Inactive time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Author: Giada De Laurentiis
Red Wine Vinaigrette:
- Preheat the oven to 400 degrees F. 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.
Red Wine 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. (Yield: scant 1/2 cup. Prep Time: 5 minutes)