Baby Greens With Pine Nuts And Pancetta Recipes

BABY GREENS WITH PINE NUTS AND PANCETTA

Baby Greens with Pine Nuts and Pancetta image

You can often find a mix of so-called Asian greens sold at supermarkets, but it's fun to assemble your own; baby mizuna, baby tatsoi, and chrysanthemum greens are among the most widely available varieties. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

4 ounces assorted delicate salad greens, such as baby mizuna, baby tatsoi, and chrysanthemum greens (about 8 cups)
8 very thin slices pancetta
2 tablespoons extra-virgin olive oil
2 medium shallots, thinly sliced crosswise
3 tablespoons pine nuts
3 tablespoons sherry vinegar
Coarse salt and freshly ground pepper

Steps:

Combine greens in a serving bowl. Heat a skillet over medium; cook pancetta, turning once, until crisp, 2 to 4 minutes per side. Transfer with tongs to paper towels; drain.
Pour off half of the fat from skillet. Add oil to skillet; place over medium-low heat. When fat is hot but not smoking, add shallots and pine nuts. Cook, stirring, until pine nuts are golden brown, about 2 minutes. With a slotted spoon, transfer pine nuts and shallots to a serving bowl.
Remove skillet from heat. Immediately add vinegar; scrape up browned bits with a wooden spoon. Drizzle warm dressing over salad. Season with salt and pepper, and toss to combine. Top with pancetta and serve.

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