This salad is ridiculously good. Like really good. It is easy to make too so win win. I have been having a love affair with Pancetta this summer. It is salty, crispy and so good. You could easily sun bacon or proiscuitto in this recipe but try the Pancetta its great. We served this as a side dish with Salmon Cakes for Dinner. It would be awesome with grilled shrimp served on top or served with any other fish. Best served room temperature. Enjoy!
|| W H I T E B E A N, R A D I C C H I O + C R I S P Y P A N C E T T A S A L A D ||
– I head Radicchio thinly sliced
– 1 small red onion thinly sliced
– 1 can Great White Northern Beans or Cannenlli Beans
– Fresh Parsley
– Olive oil
– Lemon Juice
– salt and pepper
Chop pancetta into small diced pieces. Heat about a tablespoon of olive oil in a medium skillet. Add the pancetta and cook until crispy. Remove from pancetta and lay on a paper towel to drain excess grease. Sautee red onion in the leftover oil and drippings from pancetta about 5 minutes just to lightly cook. Toss together beans, radicchio, and cooked onion. Drizzle with olive oil and lemon juice and season with salt and pepper and toss together. Sprinkle pancetta and parsley over top and serve. This salad is best served at room tempertaure.