Arugula Salad with Olives, Pancetta, and Parmesan Shavings

Name: Arugula Salad with Olives, Pancetta, and Parmesan Shavings
Yield: 4 servings
Ingredients: 1 6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package); 1 1 1/2 tablespoons extra-virgin olive oil; 1 1 tablespoon fresh lemon juice; 1 4 cups (loosely packed) arugula; 1 1/3 cup Kalamata olives, pitted, halved; 1 Parmesan cheese shavings

From the kitchen of Carly

Peppery arugula meets salty Kalamata olives and crispy pancetta in this straightforward salad. A bright lemon vinaigrette pulls everything together, while Parmesan shavings add richness. It's the kind of salad that tastes way better than it has any right to be.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
11 1/2 tablespoons extra-virgin olive oil
11 tablespoon fresh lemon juice
14 cups (loosely packed) arugula
11/3 cup Kalamata olives, pitted, halved
1Parmesan cheese shavings

Instructions

Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.