The pancetta crumbs add wonderful texture to this salad. Enjoy
it with a glass of chilled dry riesling.
150 gmLigurian olives100 gmwild olives100 gmwild rocket1 bunchrocket, coarsely chopped1lemon, juice only, or to taste2 tbspextra-virgin olive oil, or to taste50 gmParmigiano-Reggiano, shavedPancetta and herb crumbs100 gmcoarse crustless sourdough breadcrumbs50 gmround mild pancetta, finely diced1½ tsp(loosely packed) thyme leaves, finely chopped1lemon, finely grated rind only1 bunchflat-leaf parsley, finely chopped1 bunchchives, finely chopped2garlic cloves, finely choppedFor shallow-frying:olive oil
For pancetta and herb crumbs, combine all ingredients (except oil) in a bowl, season to taste. Heat oil (1cm deep) in a frying pan over medium heat, add crumb mixture and stir occasionally until golden and crisp (3-5 minutes). Strain through a fine metal sieve and set crumbs aside on absorbent paper.
Meanwhile, combine remaining ingredients (except Parmigiano-Reggiano) in a bowl, toss gently to combine. Transfer to a serving platter and scatter with pancetta and herb crumbs and shaved Parmigiano-Reggiano.