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Arugula Salad with Olives, Pancetta, and Parmesan Shavings

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Arugula Salad with Olives, Pancetta, and Parmesan Shavings

Arugula Salad with Olives, Pancetta, and Parmesan Shavings

amanda

Equipment

  • - Mixing Bowls

  • - Cutting Boards

  • - Kitchen Knives (Chef's knife)

  • - Mandoline Slicer

  • - Vegetable Peeler

  • - Cheese Shaver

  • - Salad Spinner

  • - Colander

  • - Measuring Spoons and Cups

  • - Salad Bowl Set (Glass)

Ingredients

  • 6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted, halved

  • Parmesan cheese shavings

Instructions

1

Instruction 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.
2

Instruction 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.
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