Ingredients
- 1 lb. thick cut pancetta, deli cut, two to three slice(s), large dice
- ½ cup Extra Virgin Olive Oil, divided
- 3 cups white & yellow corn, previously frozen
- 1 tsp. ground cumin
- 10 mini cucumbers, washed and medium dice, skin on
- 6 green onions, thin slice with some of the green tops
- 6-8 cups green pea shoots, packed, if you can't find green pea shoots use a small delicate similar type green (kale, arugula or mixture), roughly chopped
- 1 large lemon, juice and zest
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- ½ tsp. red chili flakes
Instructions
- Put two tablespoons of olive oil in a large heavy skillet over medium high heat. Add the pancetta and sear about 3-5 minutes. Remove the pancetta with a slotted spatula to a plate.
- Add another tablespoon of olive oil, corn and cumin. Pan sear for about three to five minutes. Reduce heat to low. Return pancetta to skillet and blend. Remove from heat and set aside.
- In a large salad bowl, add the sliced green onions and pea shoots. Toss and blend. Add the pancetta/corn mixture and toss and blend.
- Whisk together the remaining olive oil, juice and zest of one lemon, salt, pepper, and chili flakes. Pour on the salad bowl mixture and give it a quick toss.
- Serve immediately.
Notes
You can substitute your favorite greens into this salad.
Greens that work well: baby kale, baby arugula, European greens, baby spinach, baby bokchoy. Or do a combo of greens!
https://allyskitchen.com/pancetta-breakfast-salad/
