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Arugula Salad with Olives, Pancetta, and Parmesan Shavings

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Image may contain Plant Food Produce Salad Pork Vegetable and Arugula
Arugula Salad with Olives, Pancetta, and Parmesan ShavingsPornchai Mittongtare

Recipe information

  • Yield

    Makes 2 servings

Ingredients

6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings

Preparation

  1. Step 1

    Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.

    Step 2

    Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

TagsSaladItalianEuropeanPancettaCured MeatMeatArugulaLeafy GreensVegetableOliveSideDinnerLunchGluten FreeKetoNut FreeQuickEasyWeeknight MealsFryBon Appétit
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