Italian-style salad with crisp pancetta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 6 slices pancetta
- 2 balls mozzarellatorn into chunks
- 6-8 tomatoeschopped into large pieces
- 285g jar artichokein oil, drained
- large handful basil leaves
- crusty breadto serve
For the dressing
- 1 shallotfinely chopped
- 3-4 tbsp extra virgin olive oil
- 2-3 tbsp sherry vinegar
Nutrition: per serving
- kcal387
- fat32g
- saturates13g
- carbs5g
- sugars4g
- fibre3g
- protein18g
- salt2.1g
Method
step 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.
step 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.
