Pancetta Vinaigrette
15m
A vinaigrette that's perfect on salads and delicious on anything else.
Unusual and super easy to make!
This vinaigrette works perfectly as a dressing for salads with bitter greens—like radicchio or arugula, and it can also be used as a dip or marinade for meats and vegetables.
Finely slice 85 g of cured pancetta
Trim, peel, and finely slice 2 garlic cloves
Finely slice both the white and green parts of 3 scallion bulbs
Chop ¼ bunch of picked parsley
Add 1 tbsp of extra virgin olive oil to a frying pan over low heat and sear the sliced cured pancetta until golden brown
Add the sliced garlic and scallion, sauté to combine and turn off the heat
Add black pepper to taste
Add ⅓ cup 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
Serve it warm and enjoy it on your favorite greens!
Yield 1 cup
Cured Pancetta
85 g
Garlic
2 cloves
Extra Virgin Olive Oil
½ cup
Red Wine Vinegar
⅓ cup
Picked Parsley
¼ bunch
Scallion
3 bulbs
Black Pepper
to taste