Bring water to a boil in a small pot over high heat. Prepare an ice bath

Mark an X in the bottom of <quantity>1</quantity> tomato using a knife

Submerge the tomato in the boiling water for 40s or until the skin begins to peel off. Transfer the tomato to the ice bath to cool it down

Peel the tomato, remove the white core, and cut it in half. Remove the seeds and cut it into small rods. Reserve

Finely slice <quantity>85<unit>g</unit></quantity> of cured pancetta

Trim, peel, and finely slice <quantity>2</quantity> garlic cloves

Finely slice both the white and green parts of <quantity>3</quantity> scallion bulbs

Chop <quantity>¼<unit>bunch</unit></quantity> of picked parsley

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a frying pan over low heat and sear the sliced cured pancetta until golden brown

Add black pepper to taste

Add <quantity>⅓<unit>cup</unit></quantity> of red wine vinegar and the remaining olive oil. Stir to combine

Add the chopped parsley and stir to combine. The pancetta vinaigrette is ready

Add <quantity>8</quantity> rinsed escarole leaves to a bowl and add the tomato

Season with half of the pancetta vinaigrette and mix to combine

Plate <quantity>4</quantity> leaves on each plate. Make sure to get all the seasoning from the bowl. Add the rest of the pancetta vinaigrette on top

Grate parmesan cheese to taste. The escarole salad with pancetta vinaigrette is ready

Enjoy!