Salad with pancetta and walnuts
4 servings
30 minutes
Salad with pancetta and walnuts is the embodiment of Italian gastronomic sophistication. Its creation stems from traditional Italian recipes where rich flavors combine with simplicity of preparation. Crunchy croutons from whole grain bread add texture, while fried pancetta and walnuts provide a rich, nutty-meaty taste. The dressing of olive oil, balsamic vinegar, and garlic complements the composition with freshness and a slight tanginess. Lettuce and juicy tomatoes refresh the dish, while parmesan adds a finishing touch with its subtle saltiness. This salad is perfect as a light appetizer or an accompaniment to main dishes of Italian cuisine, filling the meal with warmth and the flavors of sunny Italy.
1
Grill the bread on both sides until golden brown. Spread 1 teaspoon of olive oil on one side of each slice. Trim the crust and cut into small cubes.
- Wholegrain bread: 2 pieces
- Extra virgin olive oil: 3 tablespoons
2
Heat 2 teaspoons of olive oil in a pan over medium heat. Sauté the diced pancetta and slightly crushed walnuts for 2 minutes, stirring constantly.
- Extra virgin olive oil: 3 tablespoons
- Pancetta: 4 pieces
- Walnuts: 35 g
3
In a jar, mix the remaining olive oil, vinegar, minced garlic, salt, and pepper. Close the lid and shake.
- Extra virgin olive oil: 3 tablespoons
- Balsamic vinegar: 2 teaspoons
- Garlic: 0.5 clove
- Salt: pinch
- Freshly ground black pepper: pinch
4
In a large bowl, place torn lettuce leaves, diced tomatoes, ham, and nuts. Drizzle with dressing and mix well. Then add croutons and sprinkle with Parmesan shavings.
- Oak leaf lettuce: 2 bunchs
- Tomatoes: 2 pieces
- Walnuts: 35 g
- Pancetta: 4 pieces
- Parmesan (Parmigiano Reggiano): to taste
- Wholegrain bread: 2 pieces
