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A
hearty Italian salad with pancetta (Italian bacon), crunchy
walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese
and a balsamic vinegar and olive oil dressing.
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| 2
slices whole grain bread |
| 4
teaspoons plus 2 tablespoons extra
virgin olive oil |
| 4
shaved slices of pancetta (Italian bacon)—roughly
chopped |
| ¼
cup walnuts—roughly chopped |
| 2
teaspoons balsamic
vinegar |
| ½
clove garlic—minced (crushed) |
| Pinch
each of salt and pepper |
| 3
handfuls frilly lettuce (such as oakleaf) |
| 2
vine-ripened tomatoes—cut into wedges |
| A
little shaved Parmesan cheese |
TOAST
the bread on both sides and brush each slice with 1 teaspoon
of olive oil on one side only. REMOVE the crusts, cut into
croutons and set aside. HEAT 2 teaspoons of olive oil in a
frying pan over a medium-low heat. COOK the pancetta and walnuts
for 2 minutes, stirring regularly. MIX together the remaining
2 tablespoons of olive oil with the balsamic vinegar, garlic,
salt and pepper in a screwtop jar. PLACE the lettuce, tomatoes,
pancetta and walnuts in a bowl, drizzle the dressing on top
and toss gently to mix. MIX through the croutons and scatter
the shaved Parmesan cheese on top to serve.
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