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Receta Frisee Salad With Crispy Pancetta, Pistachios And Cranberry Vinaigrette
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Ingredientes
- 1/2 c. pistachio nuts, shelled
- 4 ounce pancetta, or possibly lean bacon, cut in 1/4-inch thick slices
- 10 c. baby frisee greens
- 1/2 c. dry cranberries Cranberry Vinaigrette
- 1/4 c. cranberries, cocktail
- 1 Tbsp. white wine vinegar
- 2 tsp finely minced shallot or possibly 2 tsp finely minced red onion
- 1 tsp Dijon mustard
- 1 tsp maple syrup or possibly 1 tsp granulated sugar
- 1 pch salt
- 1 pch pepper
- 2 Tbsp. extra virgin olive oil
Direcciones
- Preheat oven to 350 degrees F (180 degrees C).
- Spread pistachios on baking sheet; toast in oven for 5 to 7 min or possibly till fragrant; let cold.
- Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
- In large skillet cook pancetta for about 5 min or possibly till lightly browned and crisp; transfer to paper towels to drain.
- Crumble into small pcs.
- Cranberry Vinaigrette:In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil.
- Make-ahead: Cover and chill for up to 1 day; whisk before using.
- Preparation:In large salad bowl, toss baby frisee greens with cranberry vinaigrette.
- Add in pistachios and cranberries; toss again.
- Sprinkle with pancetta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 8 servings | |
| Calories 103 | |
| Calories from Fat 72 | 70% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 251mg | 10% |
| Potassium 141mg | 4% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.27g | 1% |
| Protein 4.69g | 8% |
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