Raw Pear and Pancetta Salad
Serves:  4-6
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
23
Recipe by: Australian Pears
For a light and healthy lunch idea, this raw pear and pancetta salad is a great option. With a mix of onion, blue cheese and parsley for flavour, this tasty salad is utterly delightful.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Raw Pear and Pancetta Salad
Ingredients:
Pancetta Salad
Dressing
Method:
Pancetta Salad
  1. Pre-heat a fan forced oven to 220°C
  2. Lay pancetta on a baking tray and place into pre-heated oven and cook until crisp, then drain on kitchen paper
  3. Slice pears thinly lengthways removing core, and dip in lemon juice to prevent browning
  4. Peel and cut onion into wedges
  5. Place a large non-stick pan over a high heat, add olive oil, saute the onions until transparent then deglaze with the Vino Cotto to caramelize. Set aside
  6. Pull witlof bulbs apart into leaves and break cheese into about 1-centimetre pieces
  7. Pluck parsley leaves off stem and pick end stems off watercress. Set aside
Dressing
  1. To make dressing mix lemon juice, olive oil and salt and pepper stir together well
  2. In a large mixing bowl, toss the witlof leaves, pear, parsley, and watercress with dressing to just coat the leaves
  3. Pile leaves on plate, top with caramelized onion, scatter cheese over and lay pancetta on top
  4. Serve as a shared dish in the centre of the table
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.