Parsley Salad With Pancetta, Buttermilk, And Lemon Recipe
Prep Time:
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 1½ ounces diced pancetta or thick slab bacon
  • 2 bunches flat-leaf parsley, whole leaves picked and stems discarded
  • Salt and freshly ground black pepper
  • ½ cup red onion, thinly sliced (about ½ a small onion)
  • 3 lemons, rinds cut off and divided into segments
  • One small block Parmigiano-Reggiano cheese
  • Juice from 1 medium lemon (about 4 tablespoons)
  • ½ cup fresh buttermilk
Directions
  1. In a small saucepan set over medium heat, cook the pancetta until browned, about 5 to 7 minutes. Remove from the heat and set aside.
  2. Divide the parsley evenly among four dinner plates and sprinkle each with salt and pepper. Top each salad with red onion and lemon segments; use a vegetable peeler to shave pieces of Parmigiano-Reggiano evenly over each salad. Drizzle the lemon juice and buttermilk evenly over top. Spoon some of the warm pancetta and about a tablespoon (or more if desired) of the warm pancetta fat over each salad and serve immediately.