Caramelised Pancetta and Fennel Salad

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 bulb fennel, halved, cut into 1 1/3cm wedges
5 slices pancetta
2 cloves garlic, minced
2 tbsp brown sugar
1 tbsp extra virgin olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
150g mixed salad greens
Red wine vinaigrette, recipe follows

For the red wine vinaigrette

2 tbsp red wine vinegar
1 tbsp lemon juice
1/2 tsp honey
1/2 teaspoon salt
1/8 tsp freshly ground black pepper
4 tbsps extra virgin olive oil
Preheat the oven to 200°C/gas mark 6. Line a baking sheet with parchment paper.

In a medium bowl, toss together the fennel, pancetta, garlic, brown sugar, olive oil, salt and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelised, about 20 minutes. Remove from the oven and let cool for five minutes.

In a large bowl, place the salad greens, crumbled pancetta and caramelised fennel. Toss the salad with the red wine vinaigrette and serve immediately.

Red wine vinaigrette:

Mix the vinegar, lemon juice, honey, salt and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Yield: 120ml

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