Name: Rocket, parmesan and olive salad with pancetta crumbs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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

Rocket, parmesan and olive salad with pancetta crumbs

Australian Gourmet Traveller salad recipe for rocket, parmesan and olive salad with pancetta crumbs.

Serves 4

Prep

20M

Cook

Total

25M

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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Megan Morton