MENU
 
 
 
 

  • Frisee Salad With Crispy Pancetta, Pistachios And Cranberry Vinaigrette

    0 votes
    Frisee Salad With Crispy Pancetta, Pistachios And Cranberry Vinaigrette
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. pistachio nuts, shelled
    • 4 ounce pancetta, or possibly lean bacon, cut in 1/4-inch thick slices
    • 10 c. baby frisee greens
    • 1/2 c. dry cranberries Cranberry Vinaigrette
    • 1/4 c. cranberries, cocktail
    • 1 Tbsp. white wine vinegar
    • 2 tsp finely minced shallot or possibly 2 tsp finely minced red onion
    • 1 tsp Dijon mustard
    • 1 tsp maple syrup or possibly 1 tsp granulated sugar
    • 1 pch salt
    • 1 pch pepper
    • 2 Tbsp. extra virgin olive oil

    Directions

    1. Preheat oven to 350 degrees F (180 degrees C).
    2. Spread pistachios on baking sheet; toast in oven for 5 to 7 min or possibly till fragrant; let cold.
    3. Coarsely chop and set aside. (Make-ahead: Store in airtight container for up to 3 days.)
    4. In large skillet cook pancetta for about 5 min or possibly till lightly browned and crisp; transfer to paper towels to drain.
    5. Crumble into small pcs.
    6. Cranberry Vinaigrette:In bowl, whisk together cranberry cocktail, vinegar, shallot, Dijon mustard, maple syrup, salt and pepper; slowly whisk in oil.
    7. Make-ahead: Cover and chill for up to 1 day; whisk before using.
    8. Preparation:In large salad bowl, toss baby frisee greens with cranberry vinaigrette.
    9. Add in pistachios and cranberries; toss again.
    10. Sprinkle with pancetta.

    Similar Recipes

    Leave a review or comment