Yield: 2 servings
Prep Time: 15 min
Cook Time: 8 min
Since this was such a simple salad, I didn't expect much. We loved it! I guess a salad can be simple and still be wonderful.
1 ounce pancetta, thinly sliced
1 Tablespoon lemon juice, freshly squeezed
4 cups arugula
1/3 cup Kalamata olives, pitted & halved
1/4 cup Parmesan cheese, shaved
1. Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
2. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between two plates. Top with pancetta and Parmesan shavings.
*Pancetta can usually be found in your grocery store's deli section.
Source: RecipeGirl.com (via Bon Appetit)