Rocket, parmesan and olive salad with pancetta crumbs

The pancetta crumbs add wonderful texture to this salad. Enjoy it with a glass of chilled dry riesling.

You'll need

150 gm Ligurian olives 100 gm wild olives 100 gm wild rocket 1 bunch rocket, coarsely chopped 1 lemon, juice only, or to taste 2 tbsp extra-virgin olive oil, or to taste 50 gm Parmigiano-Reggiano, shaved   Pancetta and herb crumbs 100 gm coarse crustless sourdough breadcrumbs 50 gm round mild pancetta, finely diced 1½ tsp (loosely packed) thyme leaves, finely chopped 1 lemon, finely grated rind only 1 bunch flat-leaf parsley, finely chopped 1 bunch chives, finely chopped 2 garlic cloves, finely chopped For shallow-frying: olive oil


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2009

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