Parsley and Pancetta Salad

By polloazul

Ingredients

• 8 oz. pancetta, cut into 1/4″ cubes
• 6 cups loosely packed flat-leaf parsley leaves
• 2 lemons, peeled and segmented
• 1 cup freshly grated Parmesan, plus more to taste
• 1/4 red onion, thinly shaved
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Heat pancetta in a 12″ skillet over medium heat. Cook, stirring occasionally, until pancetta is crisp and its fat is rendered, about 12 minutes; remove from heat and keep warm.

To serve, place 1 1/2 cups parsley leaves on each of 4 serving plates and top with 4 lemon segments, 1/4 cup Parmesan, and some of the red onion. Using a slotted spoon, divide rendered pancetta among plates and then drizzle each serving with rendered fat. Top with more Parmesan, if you like, and season with salt and pepper. Serve immediately.