Greens with Walnuts, Parmesan and Pancetta Vinaigrette | Christopher Kimball’s Milk Street

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Milk Street Recipe
Milk Street Bowtie Greens with Walnuts, Parmesan and Pancetta Vinaigrette

Greens with Walnuts, Parmesan and Pancetta Vinaigrette

15 minutes

Greens with Walnuts, Parmesan and Pancetta Vinaigrette

Free

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)

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Sides

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Greens with Walnuts, Parmesan and Pancetta Vinaigrette

Get Ready to Cook

6

Servings

15 minutes

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.

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)

Step 1 of 2

Prepare the dressing

12
ounces (12 cups) mixed bitter greens, torn
2
tablespoons sherry vinegar
1
tablespoon Dijon mustard
¼
teaspoon kosher salt
6
ounces thinly sliced pancetta, chopped
1
medium shallot, finely chopped
3
tablespoons extra-virgin olive oil

Place the greens in a large bowl and set aside. In a separate bowl, whisk together the vinegar, mustard and ¼ teaspoon salt.


In a medium skillet over medium, cook the pancetta, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Pour off all but 1 tablespoon pancetta fat from the skillet, then return it to medium heat. Add the shallot and cook, stirring, until light golden brown, about 2 minutes.


Add the oil and the vinegar mixture, then remove from the heat and whisk until combined. Let sit for 30 seconds to warm through.

Step 2 of 2

Dress and serve

1
cup walnuts, toasted and coarsely chopped
1
teaspoon ground black pepper
1
ounce Parmesan cheese, shaved (about ½ cup)

Add the warm dressing, walnuts, and 1 teaspoon pepper to the greens and toss well. Taste and season with salt. Divide the salad among plates and top each portion with pancetta and Parmesan.

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SEPTEMBER 2021

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