Pear, Pancetta, And Walnut Salad

By á-174942

Ingredients

• 3/4 teaspoon whole coriander seeds
• 1 tablespoon fresh lemon juice
• 1/2 small shallot minced
• 3 tablespoons extra-virgin olive oil
• 1 1/2 ounces thinly-sliced pancetta chopped
• 1 large butter lettuce head - (abt 8 cups) torn bite size
• 1 large red Anjou pear unpeeled, quartered, cored, and sliced
• 1/4 cup coarsely-chopped toasted walnuts

Details

Servings 4

Preparation

Step 1

Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)

Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.

This recipe yields 4 servings.

Market Tip: Choose firm, large pears and allow several days and up to a week for them to ripen (they're ripe when they yield to gentle pressure at the stem end). To speed ripening, keep them closed in a brown paper bag.