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ARUGULA SALAD WITH OLIVES, PANCETTA, AND PARMESAN SHAVINGS

(Bon Appetit, 2007)

Ingredients

6 thin slices pancetta or bacon (Italian bacon; about 1/3 of 3-ounce package)
1 1/2 T. olive oil
1 T fresh lemon juice
4 c. (loosely packed) arugula
1/3 c. Kalamata olives, pitted, halved
Parmesan cheese shavings

Preparation

Arrange pancetta or bacon in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.

Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.