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Milk Street Bowtie Greens with Walnuts, Parmesan and Pancetta Vinaigrette

Greens with Walnuts, Parmesan and Pancetta Vinaigrette

6 Servings

15 minutes

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Bitter greens—such as frisée, endive, radicchio, escarole or arugula—paired with a rich dressing are an ideal counterpoint to typically heavy winter meals. For this salad, use any combination of the greens. To toast the walnuts, spread them evenly on a rimmed baking sheet and bake at 350°F until lightly browned and fragrant, 5 to 7 minutes. A sharp Y-shaped vegetable peeler is the perfect tool for shaving the Parmesan cheese.

6

Servings

Tip

Don’t allow the dressing to cool down before adding it to the greens. Its consistency is best when warm, and its heat slightly softens the sturdy greens. By the same token, make sure the greens are not cold when dressed so the dressing doesn't congeal on contact.

15 minutes

12 ounces (12 cups) mixed bitter greens, torn
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
Kosher salt and ground black pepper
6 ounces thinly sliced pancetta, chopped
1 medium shallot, finely chopped
3 tablespoons extra-virgin olive oil
1 cup walnuts, toasted and coarsely chopped
1 ounce Parmesan cheese, shaved (about ½ cup)
Ingredients
  • 12

    ounces (12 cups) mixed bitter greens, torn

  • 2

    tablespoons sherry vinegar

  • 1

    tablespoon dijon mustard

  • Kosher salt and ground black pepper

  • 6

    ounces thinly sliced pancetta, chopped

  • 1

    medium shallot, finely chopped

  • 3
  • 1

    cup walnuts, toasted and coarsely chopped

  • 1

    ounce Parmesan cheese, shaved (about ½ cup)

Directions

Greens with Walnuts, Parmesan and Pancetta Vinaigrette

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Reviews
Dana M.
November 4, 2022
easy/spectacular salad
This is so light and easy-- the warm dressing is amazing.
Kimberly Y.

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