Greens with Walnuts, Parmesan and Pancetta Vinaigrette
- Makes6 servings
- Cook Time15 minutes
- 1
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.
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.
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