Fennel and Asparagus Salad with Crispy Pancetta
INGREDIENTS
- 12 oz (360 g) Mastro® Pancetta, diced
- 1 lb (500 g) asparagus, trimmed
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) lemon juice
- 2 tsp (10 mL) Dijon mustard
- 1 tsp (5 mL) honey
- 1/4 tsp (1 mL) minced garlic
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) finely chopped fennel fronds
- 1 bulb fennel, thinly sliced
- 1/2 cup (125 mL) thinly sliced red onion
- 1/4 cup (60 mL) loosely packed chopped fresh parsley
- 2 tbsp (30 mL) capers
- 4 eggs, poached
- 1/3 cup (75 mL) shaved Parmesan cheese
- 1 tsp (5 mL) pepper
Directions
- Heat large skillet set over medium heat; cook pancetta for 8 to 10 minutes or until golden brown and crispy around edges. Drain on paper towel–lined plate.
- Working with one asparagus spear at a time, shave asparagus into ribbons using vegetable peeler.
- Whisk together oil, lemon juice, mustard, honey, garlic and salt; toss with asparagus, fennel fronds, fennel, red onion, parsley and capers until well coated. Stir in pancetta.
- Divide among 4 plates; top each with poached egg. Scatter Parmesan over top and sprinkle with pepper.
- Tip: For even, thinly sliced fennel, use a mandolin or vegetable slicer.
- Tip: To make poached eggs, fill a saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Stir in 2 tsp (10 mL) vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon. Drain well on paper towel.
Page URL copied to clipboard
Products in this recipe
