City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Candied Pancetta, Banyuls and Feta Salad
Candied Pancetta, Banyuls and Feta Salad.html

Candied Pancetta, Banyuls and Feta Salad

March/April issue

From Jenni Neidhart

This salad is a vibrant mix of hearty greens and refreshing grapefruit that is hard to resist with its Banyuls vinegar and grainy mustard vinaigrette topped with salty, sweet and crisp pancetta. Banyuls is a wine vinegar made from grapes grown in the French region of Banyuls-sur-Mer. Aged in oak barrels, this vinegar develops a complex nutty flavour.

1 head radicchio, thinly sliced

3 heads Belgian endive, thinly sliced

1 head green leaf lettuce, washed, dried and torn

1 basket of grape or cherry tomatoes

1 c. crumbled feta cheese

3 red grapefruits, segmented

1/4 c. Marcona almonds (find in specialty food stores)

16 thin slices pancetta

2 T. mild honey

Banyuls Vinaigrette

1/4 c. Banyuls vinegar (find in specialty food stores)

1/2 c. olive oil

1 T. grainy mustard

salt and pepper to taste

Place the radicchio, endive, lettuce, tomatoes, feta, grapefruit and Marcona almonds in a large salad bowl and gently toss to combine.

Lay the pancetta on a baking sheet and drizzle with honey. Place under a hot broiler for 5 to 6 minutes until crisp. Leave to cool slightly, then crumble the pancetta over the salad.

To make the dressing whisk all of the ingredients together in a small bowl. Drizzle over the salad, toss to combine and serve. Serves 8.

Vegetables and Salads