Arugula Salad with Olives, Pancetta, and Parmesan Shavings
A sophisticated Italian-inspired salad featuring crispy pancetta, peppery arugula, and briny Kalamata olives, finished with fresh Parmesan shavings and a light lemon-olive oil dressing.
2 servings
13 min
Ingredients
- •6 slices pancetta
- •1½ tablespoons extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •4 cups arugula
- •⅓ cup Kalamata olives
- •¼ cup Parmesan cheese
Cooking Instructions
- 1.
Arrange pancetta 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.
8 min
- 2.
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.
5 min