DELFINA'S INSALATA DEL CAMPO
Steps:
- NSTRUCTIONS: Whisk together the oil, vinegar, shallot, salt and pepper. Core the radicchio and cut crosswise into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee and arugula in a salad bowl. Add the walnuts. Render the pancetta slowly in a skillet until almost crisp. Drain briefly on paper towels, then cut into 1/4-inch-wide slices. Add to the salad. Toss the greens with the vinaigrette. Taste and adjust seasoning. Using a vegetable peeler, shave as much Parmesan as you like into the salad. Toss again gently. Shave a little more Parmesan on top. Note: At Delfina, the pancetta is grilled, but home cooks may prefer to render it in a skillet. If pancetta isn't available, you can use bacon instead.
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Alexander Agulefo
[email protected]I'm not a big fan of fennel, so I substitute celery in this salad. It's still delicious!
Olatlhile Makakane
[email protected]This salad is a great way to cool down on a hot summer day.
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[email protected]I like to add a little bit of crumbled feta cheese to this salad. It adds a nice salty flavor.
Fatema Shakhawat
[email protected]This salad is a great way to use up leftover chicken or fish.
Rodrick Taimasa
[email protected]I'm not a vegetarian, but I love this salad. It's so flavorful and satisfying.
Afjal Amar Jan
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Nadeem Stylish
[email protected]I love the combination of flavors in this salad. The sweet tomatoes, tangy fennel, and salty olives are a perfect match.
Joseph Bakheet
[email protected]I've made this salad several times and it's always a hit! My friends and family love it.
Saad Waqas
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to transport and everyone will love it.
Lisa Rutledge
[email protected]I'm always looking for new salad recipes, and this one is definitely a keeper! It's light, refreshing, and full of flavor.
FRESH
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Kemonii Morris
[email protected]I'm not a huge fan of fennel, but I really enjoyed it in this salad. The flavor is subtle and anise-y, and it pairs well with the other ingredients.
Zak Fowler
[email protected]This salad is a great way to use up leftover vegetables. I had some extra zucchini and tomatoes, and this was the perfect recipe to use them up.
Great Line
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little more salt and pepper to taste.
J
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Gafadi Bikash
[email protected]This insalata is so refreshing and delicious! The combination of sweet and sour is perfect, and the dressing is light and flavorful.