A delightful salad combining crispy pancetta, fresh greens, and a tangy vinaigrette.
Whisk together the olive oil, red wine vinegar, minced shallot, salt, and freshly ground black pepper in a small bowl to create the vinaigrette.
Let the vinaigrette sit for a few minutes to allow the flavors to meld together.
Core the radicchio and slice it into thin ribbons. Tear the frisee into small pieces. Combine the radicchio, frisee, and baby arugula in a large salad bowl.
Ensure the greens are dry before adding them to the bowl for a crisp texture.
Toast the walnuts in a dry skillet over medium heat until fragrant, then set aside to cool.
Stir the walnuts frequently to prevent burning.
Cook the diced pancetta in a skillet over medium heat until crispy. Drain on paper towels.
Cook the pancetta slowly to render out the fat and achieve a crispy texture.
Add the toasted walnuts and cooked pancetta to the salad bowl with the greens.
Toss the ingredients gently to avoid bruising the greens.
Drizzle the vinaigrette over the salad and toss to coat evenly. Taste and adjust seasoning if needed.
Add the dressing gradually to avoid overdressing the salad.
Using a vegetable peeler, shave Parmesan cheese over the salad. Toss gently and add more shavings on top for garnish.
Use freshly shaved Parmesan for the best flavor and presentation.
Serve the salad immediately, enjoying the combination of flavors and textures.
Pair the salad with a crusty bread for a complete meal.
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