Italian Style Salad With Crisp Pancetta Food

ITALIAN-STYLE SALAD WITH CRISP PANCETTA

Italian-style salad with crisp pancetta image

Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

Provided by Katy Greenwood

Time 15m

Number Of Ingredients 9

Ingredients

6 slices pancetta
2 balls mozzarella , torn into chunks
6-8 tomatoes , chopped into large pieces
285g jar artichoke in oil, drained
large handful basil leaves
crusty bread , to serve
1 shallot , finely chopped
3-4 tbsp extra virgin olive oil
2-3 tbsp sherry vinegar

Steps:

Heat a non-stick frying pan and cook the pancetta on each side for 2-3 mins until crisp. Set aside to cool. Mix together the dressing ingredients and season.
Arrange the mozzarella, tomatoes and artichokes on a serving plate. Tear the pancetta into bite-sized pieces and scatter over, followed by the basil leaves. Drizzle with the dressing and serve with crusty bread.

Nutrition Facts : Calories 387 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG

Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg image

This is a Jamie Oliver Recipe for a really tasty and 'posh' looking salad. You will want about 3 large handfuls of rocket. The lettuce should be Oak leaf lettuce if you can get it. But you can use any salad leaves you like. The pancetta must be thinly sliced, or you can use thin sliced dry-cured smoked streaky bacon.

Provided by Jan-Luvs2Cook

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf ciabatta
extra virgin olive oil
1 garlic clove
sea salt
black pepper
12 slices pancetta
1 lemon, juice of
4 large eggs
rocket
1 lettuce
100 g parmesan cheese

Steps:

Preheat the oven to 200°C/400°F/Gas6.
Leave the eggs in their shells at this point (you will need to poach them later on).
Shave the parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.
Remove the crusts from the ciabatta and discard. Tear the bread into finger sized pieces.
Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
Bake for 10 minutes until the bread is crisp.
Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.
In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
Divide between 4 plates.
When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
Simmer for 4 minutes if you like a soft egg, or to your liking.
Place an egg on top of each salad and add the parmesan shavings.
Serve straight away - Don't let the eggs get cold!

Nutrition Facts : Calories 225.8, Fat 12.5, SaturatedFat 5.9, Cholesterol 233.5, Sodium 528.1, Carbohydrate 10.2, Fiber 3.6, Sugar 3, Protein 19.7

ITALIAN CHOPPED SALAD WITH CHICKEN

Italian Chopped Salad with Chicken image

Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/4 pound sliced pancetta or bacon strips, chopped
DRESSING:
3 tablespoons prepared pesto
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
10 cups iceberg lettuce blend
1 cup cubed rotisserie chicken
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 small cucumber, peeled and chopped
1/2 cup grape tomatoes, halved
1/2 cup canned black-eyed peas, rinsed and drained
1/2 cup cubed pepper Jack cheese
1/2 cup cubed part-skim mozzarella cheese
1/4 cup chopped fresh basil

Steps:

In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 228 calories, Fat 16g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

ITALIAN SALAD

Italian Salad image

Make and share this Italian Salad recipe from Food.com.

Provided by Sunshine Forever

Categories European

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 head iceberg lettuce, washed and sliced
2 small tomatoes, coarsely chopped
1 cucumber, quartered and sliced
1 stalk celery, thinly sliced
1 carrot, shaved with carrot peeler (optional)
1 cup italian olive (I use the jar of salad olives)
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/2 cup parmesan cheese
1 (2/3 ounce) envelope Italian salad dressing
2 teaspoons salt
2 teaspoons pepper

Steps:

Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.

Nutrition Facts : Calories 67.1, Fat 3.1, SaturatedFat 1, Cholesterol 3.7, Sodium 577.6, Carbohydrate 8.2, Fiber 4.2, Sugar 2.3, Protein 3.4

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Italian Style Salad With Crisp Pancetta Food

ITALIAN-STYLE SALAD WITH CRISP PANCETTA

Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

WARM BREAD SALAD OF CRISPY PANCETTA, PARMESAN AND POACHED EGG

ITALIAN CHOPPED SALAD WITH CHICKEN

Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin

ITALIAN SALAD

Make and share this Italian Salad recipe from Food.com.

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