Salad with Pancetta, Pepperoncini and Parmesan

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

Dressing:
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

Salad:
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.

Easy Mixed Greens Salad

I get bored with salads. I know I need to eat more salad and it's a great side dish, but it needs to be interesting in order to keep my attention. Enter this Easy Mixed Greens Salad, originally made with arugula (which I'm sure would also be delicious). Pine nuts are my new favorite salad ingredient after they made an appearance in my all-time favorite salad, the Bacon, Egg and Asparagus Salad, so as soon as I saw these on the ingredient list I knew I'd love this salad. Add two more of my favorite things - tomato and avocado - and I'm sold.


SP wasn't a fan of this salad, although he did eat the bowl I served him. He likes plainer salads, so I need to find a happy medium. I loved this, as I knew I would, and can't wait to make it again. It went very well with the Chicken and Basil Stuffed Twice Baked Potatoes.

Easy Mixed Greens Salad
Slightly Modified from The Keenan Cookbook

4 cups mixed greens
1 cup cherry or grapes tomatoes, halved
1/4 cup pine nuts
2 tablespoons olive oil
1 tablespoon rice vinegar
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons grated Parmesan cheese
1 large avocado - peeled, pitted and diced

In a large bowl combine greens, tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Toss to mix. Divide salad onto plates, and top with diced avocado.

Red Wine Vinaigrette

As the weather gets colder and I find myself gravitating toward rich, creamy (read: fatty) meals, I'm rediscovering salad. A nice side salad with lots of veggies and a light vinaigrette dressing not only adds a healthy component to a fattening meal, it helps cut through the richness.


I love making homemade salad dressing because it takes next to no time to throw together and I can control the ingredients. This is my standby for simple green salads. Lately I've been using spring mix, romaine hearts, shaved carrot, chopped mushrooms and tomatoes in my salads and thyme from my garden in the vinaigrette.

Red Wine Vinaigrette

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1 shallot, finely minced
4-6 sprigs of thyme, leaves stripped off the stems
Salt and pepper
1/4 cup extra virgin olive oil

Combine mustard through pepper in a bowl, cup, salad dressing container, etc. Stir/whisk to combine. Slowly add oil in a steady stream, continuously whisking to emulsify. I like a tangy vinaigrette so I use less oil, an even amount to the vinegar. Adjust to your personal preference and season to taste with salt and pepper, if needed.