Caramelized pancetta and fennel salad

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the salad

1 bulb fennel, halved and cut into 1-cm wedges
5 slices pancetta
2 cloves garlic, crushed
2 tbsp brown sugar
1 tbsp extra-virgin olive oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
140g mixed salad greens
Red Wine Vinaigrette, recipe follows

For the Red Wine Vinaigrette

2 tbsp red wine vinegar
1 tbsp lemon juice
60ml extra-virgin olive oil
1/2 tsp honey
1/2 tsp salt
1/8 tsp freshly ground black pepper
Preheat the oven to 200°C/ gas mark 6. Line a baking sheet with parchment paper.
In a medium bowl, toss together 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 caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.

For the 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.
Makes about 120ml.
Prep Time: 5 minutes

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