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Crispy Pancetta Salad with Sugar Snap Peas
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Description
An incredible blend of flavors and textures—and bacon with a fancy name.
Ingredients
- 6 slices Pancetta
- 4 cups Lettuce Or Salad Greens, Your Choice
- 3 whole Small Tomatoes Or 1 Large Tomato, Cut Into Chunks
- 2 whole Scallions, Thinly Sliced
- ¼ cups Sugar Snap Peas, Halved
- 3 Tablespoons Lemon Tahini Dressing (See My Recipe Box)
- 2 ounces, weight Jarlberg Or Other Cheese, Shredded
Preparation
Preheat the oven to 400ºF while you separate the pancetta into one layer on a baking sheet. Bake for 10-15 minutes until the pancetta is crispy. Drain on paper towels.
To assemble, top the greens evenly with the tomatoes, scallions, and peas. Drizzle with the dressing. Top the salads with crumbled pancetta and the cheese.
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