Arugula & Pancetta Salad with Pistachios & Parmesan

Arugula & Pancetta Salad

with Pistachios & Parmesan

15 MIN
$14.99 Serves 2-4
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From the Test Kitchen

This vibrant arugula-tomato salad gets a deliciously savory boost from crispy pancetta, which complements the sweet and tangy dressing of sherry vinegar, date syrup, and shallot that brings it all together.

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  • Nutrition
  • Calories
    Cals (est.)
Arugula & Pancetta Salad with Pistachios & Parmesan
  • 3 oz Diced Pancetta
  • 2 oz Arugula
  • ½ lb Grape Tomatoes
  • 1 Shallot
  • 1 Tbsp Sherry Vinegar
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Roasted Pistachios
  • 2 tsps Date Syrup

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the shallot. Place in a large bowl; add the vinegar and date syrup. Season with salt and pepper; whisk to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve the tomatoes.

2 Cook the pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate.

3 Make the salad & serve your dish

To the bowl of marinated shallot, whisk in 1 tablespoon of olive oil until combined; season with salt and pepper. Add the arugula, halved tomatoes, and cooked pancetta; toss to combine. Serve the salad garnished with the pistachios and cheese. Enjoy!

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