Arugula Salad with Olives, Pancetta and Parmesan salad
This Arugula Salad with Olives, Pancetta and Parmesan salad recipe is so simple to make, and it’s shockingly delicious!
When I first tried this salad, I seriously doubted whether or not it was going to be anything special. The dressing is made up of only lemon juice and olive oil. Well… that’s all it needs. This salad is FANTASTIC. My husband enthusiastically declared this salad as “Restaurant Quality” the very first time he tried it. This is his highest level of praise for what I make in the kitchen.
Since there are very few ingredients in this recipe, I wouldn’t suggest changing them up much. I suppose you could substitute cooked and crumbled bacon for the pancetta. But pancetta has such a wonderful flavor that I wouldn’t recommend it. Usually you can have the deli person at your local market cut you just a small amount of pancetta so you don’t have to buy a larger package.
Enjoy this lovely salad with some fabulous pasta and a glass of your favorite wine. Enjoy!
- 1 ounce pancetta, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 4 cups arugula
- 10 whole pitted kalamata olives, sliced in half
- ¼ cup shaved Parmesan cheese