PANCETTA AND EGG SALAD A simple, but very tasty salad—and a great dish to serve for brunch. (Just be sure the eggs and pancetta are still warm.) Serves 4
10 ounces pancetta, diced 1 large bag mixed salad greens 4 soft boiled eggs, cut in half Salt and pepper, to taste Sauté pancetta in medium-size pan. (You don’t need to use any oil as the pancetta will give off enough.) Cook until crispy. Drain on paper towels until cool. Place the salad on plates and add the warm eggs and pancetta. Sprinkle with salt and pepper. In a small bowl, whisk together oil, balsamic and lemon zest. Serve the salad with the dressing.
4 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon grated lemon zest
SWEET PAUL . SPRING 2011 | 45