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A nice salad for two...
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6 thin |
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slices
pancetta (Italian bacon)- about 1/3 of a 3 ounce
package |
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1 Tbs |
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fresh lemon
juice |
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4 cups |
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(loosely
packed) arugula |
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1/3 cup |
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Kalamata
olives, pitted, halved |
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Parmesan
cheese shavings |
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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. |
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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. |
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Servings: 2 |
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Cooking Tips |
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*Pancetta can usually be
found in your grocery store's deli section. |
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Recipe Source |
| Bon
Appetit |
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