Arugula, Olive, Pancetta and Parmesan Salad
2 servings
15 minutes
This salad of arugula, olives, pancetta, and parmesan is a true embodiment of Italian culinary mastery. Its roots trace back to traditional Mediterranean cuisines where fresh, aromatic ingredients come together in harmony of flavors. The spiciness of arugula contrasts with the saltiness of Greek olives while crispy pancetta adds depth and richness. Lemon juice and olive oil create a light, refreshing dressing that complements the delicate taste of parmesan. This salad is perfect as a light appetizer, an exquisite side dish to pasta or meat, or as a standalone dish that offers a sense of freshness and richness. Its simplicity in preparation makes it an excellent choice for an Italian-style dinner, bringing the atmosphere of warm evenings in Tuscany.
1
Lay the pancetta in a single layer in the pan and fry over medium heat for about 8 minutes until crispy, without flipping. Transfer to a paper towel.
- Pancetta: 6 pieces
2
In a small bowl, mix lemon juice and olive oil. Add salt and pepper.
- Lemon juice: 1 tablespoon
- Olive oil: 1.5 tablespoon
3
Place arugula and sliced olives in a bowl and drizzle with lemon dressing. Mix well.
- Rocket (arugula): 280 g
- Greek olives (Kalamata): 60 g
- Lemon juice: 1 tablespoon
- Olive oil: 1.5 tablespoon
4
Divide the salad into 2 plates and top with pieces of pancetta and shavings of parmesan.
- Pancetta: 6 pieces
- Parmesan (Parmigiano Reggiano): to taste