Sweet, fresh, a little bit fancy, this pancetta and fennel salad is a great side to your holiday food!
Slices of pancetta and fennel, coated in garlic, brown sugar substitute, olive oil, salt and pepper, roasted, served with salad leaves and a zingy red wine vinaigrette, this salad is a perfect side to any meat or vegetable dish you're serving during the summer holidays, particularly where your guests have a more sophisticated palate.
To make this salad, preheat the oven to 200 degrees Celsius, conventional.
To cut the fennel, first remove the green stalks. We won't be using the stalks in this recipe, but you could save them for later to make bone broth! We will use some of the leafy fronds for the salad though, it adds such a pretty visual and are totally edible!
Cut the fennel in half, and cut a V shape into the tough root. Slice the halves into wedges and place into a bowl.
Slice the pancetta into smaller pieces (I cut ours in half but quarters would also work), and add to the bowl with the fennel.
Toss together with olive oil, garlic, brown sugar substitute and salt and pepper.
Spread evenly in a baking dish, and cook for 20-30 minutes. When done, remove from the oven and allow to cool for 5 minutes.
During this time, prep the salad leaves and make the vinaigrette.
Mix the red wine vinegar, lemon juice, honey substitute, salt and pepper in a small bowl. Gradually add the olive oil while mixing together until combined.
Toss together the salad leaves with the fennel and pancetta and serve alongside the red wine vinaigrette and additional fennel fronds. Serve immediately.
Pancetta and Fennel Salad
Serves 4
Ingredients:
1 bulb fennel
6 slices pancetta
2 cloves garlic
1 tablespoon olive oil
Salt and pepper
Salad greens
Red wine vinaigrette:
1 tablespoon red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon honey substitute
2 tablespoons olive oil
Salt and pepper
Method:
Preheat the oven to 200 degrees Celsius.
Cut the green stalks off the fennel, reserving a few of the green fronds.
Cut the fennel bulb in half, then cutting a V shape into the bottom, remove as much of the root as possible.
Cut the remaining fennel into wedges and place into a bowl.
Slice the pancetta in half or quarters, and add to the bowl with the fennel.
Add brown sugar substitute, olive oil, garlic and salt and pepper to the fennel and pancetta, and mix to combine. Place into an oven dish.
Cook for 20-30 minutes, until the pancetta crisps and the fennel softens. Remove from oven and allow to sit for 5 minutes.
Arrange salad greens on a serving platter and lightly toss the fennel and pancetta. Top with the green fennel fronds. Drizzle with the vinaigrette or serve alongside.
Red Wine Vinaigrette:
Mix together the red wine vinegar, lemon juice, honey substitute, salt and pepper in a small bowl.
Gradually add the olive oil while continuing to mix until combined.
1 serving:
Net Carbs: 4g Protein: 5g Fat: 12g
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