Name: Arugula Salad with Olives, Pancetta, and Parmesan Shavings
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

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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

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.