I was looking for something different to serve alongside the Breakfast Risotto I made a few weeks ago. I remembered Bridget's recipe for Salad with Pancetta, Peperoncini and Parmesan and figured it would be perfect since both recipes called for pancetta.
We all enjoyed this salad, although the peperoncini were a bit too spicy for Baby Girl. It's a very simple salad that packs great flavor. Baby Girl was popping the pancetta like candy and really enjoyed the dressing.
Salad with Pancetta, Peperoncini, and Parmesan
As seen on The Way the Cookie Crumbles
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 romaine hearts, washed and chopped
8 peperocini, stems removed, chopped fine
6 ounces pancetta, cooked and crumbled
1/2 cup (1 ounce) shredded parmesan
For the dressing: Heat a small nonstick skillet over medium heat. Add the garlic cloves in their peels and allow to toast, turning often, until the peel starts to blacken in spots, about 5 minutes. Allow to cool, then remove the peel and mince the garlic. Combine the garlic with the rest of the dressing ingredients.
For the salad: Mix everything together, then toss with the dressing.