Parsley and Pancetta Salad

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READY IN: 17mins
Recipe by Random Rachel

Sounds interesting. I think that bacon would work instead of the pancetta in this dish. From Savuer magazine, for ZWT4.

Ingredients Nutrition


  1. Heat pancetta in skillet over medium heat. Cook until pancetta is crisp and fat is rendered. Remove from heat and keep warm.
  2. To serve, place 1 1/2 cups parsley leaves on each plates. Top with 4 lemon segments, 1/4 cup Parmesan cheese, and 1/4 of the red onion.
  3. Use a slotted spoon to evenly distribute pancetta over parsley. Drizzle with rendered fat, and sprinkle with additional Parmesan to taste. Serve immediately.

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