This is a print preview of "Arugula Salad with Pancetta, Olives, and Parmigiano" recipe.

Arugula Salad with Pancetta, Olives, and Parmigiano Recipe
by Nazzareno Casha

Arugula Salad with Pancetta, Olives, and Parmigiano
Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Mediterranean
Cook time: Servings: 4

Ingredients

  • 6 thin slices pancetta
  • 1 and 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 800g (loosely packed) arugula
  • 85g Kalamata olives, pitted, halved
  • Parmigiano cheese shavings

Directions

  1. Arrange pancetta in single layer in medium non-stick skillet.
  2. Cook pancetta over medium heat, until browned and crispy (do not turn), about 7-8 minutes.
  3. Transfer to paper towels to drain.
  4. Whisk olive oil and lemon juice in small bowl.
  5. Season the dressing with salt and pepper.
  6. Place arugula and olives in medium bowl; toss with dressing.