Italian-style salad with crisp pancetta

Italian-style salad with crisp pancetta

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(2 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4
Throw a new spin on tricolore salad by adding artichokes to the traditional mozzarella cheese, tomatoes and basil

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal387
  • fat32g
  • saturates13g
  • carbs5g
  • sugars4g
  • fibre3g
  • protein18g
  • salt2.1g
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Ingredients

  • 6 slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 2 balls mozzarella, torn into chunks
  • 6-8 tomatoes, chopped into large pieces
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 285g jar artichoke in oil, drained
  • large handful basil leaves
  • crusty bread, to serve

For the dressing

  • 1 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3-4 tbsp extra virgin olive oil
  • 2-3 tbsp sherry vinegar

Method

  1. 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.

  2. 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.

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