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.
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Serves
4
Cooking Time
Prep time 20 mins, cook 5 mins
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150 gm
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Ligurian olives
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100 gm
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wild olives
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100 gm
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wild rocket
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1 bunch
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rocket, coarsely chopped
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1
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lemon, juice only, or to taste
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2 tbsp
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extra-virgin olive oil, or to taste
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50 gm
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Parmigiano-Reggiano, shaved
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| Pancetta and herb crumbs |
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100 gm
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coarse crustless sourdough breadcrumbs
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50 gm
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round mild pancetta, finely diced
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1½ tsp
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(loosely packed) thyme leaves, finely chopped
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1
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lemon, finely grated rind only
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1 bunch
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flat-leaf parsley, finely chopped
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1 bunch
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chives, finely chopped
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2
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garlic cloves, finely chopped
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For shallow-frying:
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olive oil
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1
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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.
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2
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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.
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This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Megan Morton and Lisa Featherby