Caramelized Pancetta and Fennel Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings


  • 1 globule fennel, divided and cut into 1/2-inch wedges
  • 5 cuts pancetta
  • 2 cloves garlic, minced
  • 2 tablespoons dark colored sugar
  • 1 tablespoon additional virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon crisply ground dark pepper
  • 5 ounces (around 6 to 7 mugs) blended serving of mixed greens
  • Red Wine Vinaigrette, formula pursues
  • Red Wine Vinaigrette:
  • 2 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon nectar
  • 1/2 teaspoon salt
  • 1/8 teaspoon newly ground dark pepper
  • 1/4 container additional virgin olive oil

Preheat the stove to 400 degrees F. Line a heating sheet with material paper.

In a medium bowl, hurl together fennel, pancetta, garlic, dark colored sugar, olive oil, salt, and pepper. Spot the fixings on the heating sheet in a solitary layer. Cook until the pancetta is fresh and the fennel is caramelized, around 20 minutes. Expel from the stove and let cool for 5 minutes.

In an expansive bowl, place the plate of mixed greens, disintegrated pancetta, and caramelized fennel. Prepare the plate of mixed greens with the Red Wine Vinaigrette and serve promptly.

Red Wine Vinaigrette:

Blend the vinegar, lemon juice, nectar, salt, and pepper in a blender. With the machine running bit by bit mix in the oil. Season the vinaigrette, to taste, with progressively salt and pepper, whenever wanted.

Yield: insufficient 1/2 container

Planning Time: 5 minutes

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