Prep 15 mins
Cook 5 mins
The Top Recipe of 2001 in the San Francisco Chronicle.
- 2 1⁄2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 shallot, finely minced
- salt & freshly ground black pepper
- 1⁄2 head radicchio
- 1⁄2 head frisee, tender light green leaves only
- 2 ounces baby arugula
- 1⁄2 cup coarsely chopped toasted walnuts
- 4 slices pancetta, thick slices (see Note)
- parmesan cheese, wedge
- Whisk together the oil, vinegar, shallot, salt and pepper.
- Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts.
- Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad.
- Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top.
- Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.
Delicious and a really unique salad. I could only get the-sliced pancetta, which I had to render in a skillet. I would love to try this with grilled, thicker slices. The dressing is perfect, and everything works together just perfectly. A real winner!
This is an excellent salad. I'm sure it would have been even better with fresh parm, rather than 'spaghetti cheese'. Also used bacon rather than pancetta. Made for Best of 2014 game.
We enjoyed this salad especially the pancetta. My first time using pancetta and it won't be the last. Made for Culinary Quest 3014.