Delfina's Insalata Del Campo
"The Top Recipe of 2001 in the San Francisco Chronicle."
photo by Lavender Lynn
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
Because of Culinary Quest, I happen to have a nice wedge of Parm and some pancetta! Basically I had everything but radicchio and frisee, so off to the store I go.....and a star salad was born. Delicious!! Ten stars! Thanks for sharing. Made for Culinary Quest Summer 2014. -
Amazing! I had a really good imported aged Parmigiano Reggiano and also I grilled the pancetta on my indoor grill. Yum! So few ingredients but the result was bursting with flavor. Highly recommended! Thank you for sharing.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
