after the overwhelming coverage of thanksgiving and christmas, the food magazine world seems to all but go on hiatus, leaving a thin trail of dust, while the rest of us compose ourselves after months of cooking, baking, eating and drinking. and then, it re-emerges, around this time, thinking of spring and fresh produce and delightful, bright flavours.
shawna wagman, of ottawa magazine, wrote a while back about how much she looked forward to the saveur 100, a list of 100 great food things form chefs and those prominent in the world of food. monica pope of t’afia in houston (who seems like a wonderfully sassy lady) waxed poetic about a salad she had in austin, of parsley and pancetta. and to be honest, it didn’t really occur to me that these might be tasty together until i was pulling apart magazines over the weekend and came across the recipe: parsley, pancetta, parmesan. except that in this case, we didn’t use parmesan. and we added a few things.
parsley and pancetta salad
adapted from saveur, january 2011
8 oz. pancetta, chopped
1 bunch flat-leaf parsley leaves, chopped
1/4 red onion, thinly sliced
4 mushrooms, thinly sliced
1/2 log goat’s cheese, crumbled
juice of 1 lemon
2 cloves garlic, minced
sea salt and pepper to taste
heat pancetta in a skillet over low-medium, for about 8 minutes, or until crispy and the fat has rendered. remove pancetta and allow to drain, reserving the grease.
mix together the parsley, onion, mushrooms.
in a separate bowl, stir together the pancetta fat, lemon juice, garlic, salt and pepper.
toss salad with the dressing and top with goat cheese and pancetta.