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Ingredientes
- 2 1/2 ounce Thinly-sliced pancetta (or possibly best-quality bacon)
- 1 Tbsp. Fresh lemon juice Sea salt to taste
- 3 Tbsp. Extra-virgin extra virgin olive oil Freshly-grnd black pepper to taste
- 2 ounce Parmigiano-Reggiano cheese in a chunk
- 2 bn Arugula leaves stemmed, washed, and dry
- 24 x Best-quality black olives pitted (such as French Nyons)
Direcciones
- Preheat the broiler.
- Cover a broiling pan with aluminum foil for easy clean-up. Place the pancetta slices side by side on the foil-covered pan.
- Place the pan on a oven rack about 3 inches from the heat. Broil till the pancetta is golden brown and sizzling, 2 to 3 min. Transfer to a double thickness of paper towels to drain. Break into bite-size pcs. Set aside.
- In a large, shallow salad bowl, whisk together the lemon juice and salt. Whisk in the oil and pepper. Taste for seasoning. Set aside.
- Using a vegetable peeler, shave the Parmesan cheese block into long thin strips. (If the chunk of cheese becomes too small to peel, grate the remaining cheese and add in to the bowl.) Set aside.
- Add in 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 90 | 100% |
| Total Fat 10.13g | 13% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 2mg | 0% |
| Total Carbs 0.02g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.02g | 0% |
