Categories: Salad- Salad Dressings- Slaw
Ingredients
- 2 1/2 oz. thinly sliced pancetta or best-quality bacon
- 1 Tbsp. fresh lemon juice
- Seas salt to taste
- 3 Tbsp. extra-virgin olive oil
- freshly ground black pepper to taste
- One 2 oz. chunk of Parmigiano-Reggiano cheese
- 2 bunches stemmed arugula leaves, washed and dried
- About 24 best-quality black olives (such as French Nyons), pitted
Directions
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Preheat the broiler.
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Cover foil for easier cleanup. Place the pancetta slices side by side on the foil-covered pan.
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Place the pan on an oven rack about 3 inches from the heat. Broil until the pancetta is golden and sizzling, 2 to 3 minutes. Transfer to a double thickness of paper towels to drain. Break into bite-size pieces. Set aside.
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In a large, shallow salad bowl, whisk together the lemon juice and salt. Whisk in the oil and pepper. Taste for seasoning. Set aside.
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Using a vegetable peeler, shave the Parmesan cheese into long thick strips. (If the chunk of cheese becomes too small to peel, grate the remaining cheese and add to the bowl.) Set aside.
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Ass the arugula to the salad bowl and toss to coat each leaf thoroughly. Taste for seasoning. Transfer the salad to 4 large dinner plates. Garnish with pancetta, cheese and olives and serve immediately.