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Categories:Viewed: 59 - Published at: 9 years ago
Ingredients
- 8 ounces pancetta or slab bacon, cut into 1-inch long by 1/2-inch wide rectangles
- 3/4 cup olive oil, plus 1 tablespoon
- 1 bag mixed baby lettuce
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 8 ounces hard cheese, such as Parmesan or aged Cheddar
Method
- Heat 1 tablespoon of the olive oil a medium saute pan over medium-high heat.
- Add the diced bacon and gently cook until slightly crisp and browned, about 3 to 4 minutes.
- While the bacon is cooking, remove the greens from the bag, rinse and then pat dry and add to a large salad bowl.
- Once the bacon is cooked, use a slotted spoon to remove it from the pan and place into the bowl with the greens, tossing to combine.
- Take the pan with the bacon fat off the heat and add the remaining olive oil.
- Add the Dijon mustard to the pan and stir to combine.
- Add the red wine vinegar, stir to combine.
- Pour 2 to 3 tablespoons over the salad greens, and toss.
- Serve the remaining dressing at the table.
- Using a vegetable peeler, peel large slices of the cheese, place on top of the salad and serve.
