A hearty Italian salad with pancetta (Italian bacon), crunchy walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese and a balsamic vinegar and olive oil dressing.

(Read the related blog post.)

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.

Tuscan Peasant Salad. A rough country salad of torn romaine lettuce, tomatoes, cannellini beans, mushrooms, ham and hard-boiled eggs dressed with a tangy vinaigrette.   Baked Feta & Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a tangy lemon garlic dressing.   Warm Bean & Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.

Printer-friendly version