Pancetta Vinaigrette

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 <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 the sliced garlic and scallion, sauté to combine and turn off the heat

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

Serve it warm and enjoy it on your favorite greens!

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