Spinach and Strawberry Salad With Pancetta Lardons
Serves 4 to 6.
Note: Think of pancetta as Italian bacon. Lardons are pork fat (pancetta or slab bacon) sliced into matchsticks. Be sure to prepare the lardons over low heat, slowly, turning often, until they are crisp. Vary the salad ingredients with the season, substituting other fruit as the year goes on: raspberries, blueberries, cherries, plums, apples, pears and dried fruits. From Beth Dooley.
• 1/4 lb. pancetta, cut into lardons, about 1/2-in. by 3-in.
• 3 tbsp. red wine vinegar
• 2 tsp. sugar, or more to taste
• Salt and pepper to taste
• 6 to 8 oz. spinach
• 1 pint (2 c.) strawberries, hulled and cut in half
Directions
In a medium skillet set over low-medium heat, cook the lardons until browned and crisp, about 5 to 10 minutes. Remove from the heat, drain off the fat, turn the lardons onto a paper towel to crisp.
Return about 3 to 4 tablespoons of the rendered fat back into the pan. Whisk in the vinegar, sugar, salt and pepper, and stir until emulsified.
Toss spinach with dressing until leaves are lightly coat the leaves. Toss in the strawberries and the cooked lardons. Serve right away.
Nutrition information per each of 6 servings:
Calories110
Carbohydrates6 g
Protein3 g
Fat8 g
Saturated fat3 g
Cholesterol15 mg
Sodium120 mg
Total sugars4 g
Dietary fiber2 g
Exchanges per serving: ½ carb, ½ high-fat protein, 1 fat.
