Parsley and Pancetta Salad

Parsley and Pancetta Salad

  • Prep: 10 min
  • Cook Time: 12 min
  • Total: 22 min
  • Serving: 4 Servings

Parsley isn’t just used as a garnish. Enjoy its fresh and earthy taste in this salad made with salty pancetta and freshly squeezed lemon.


  • 8 ounces pancetta, cut into 1/4″ cubes
  • 6 cups loosely packed flat-leaf parsley leavesv
  • 2 lemons, peeled and segmented
  • 1 cup freshly grated Parmesan, plus more to taste
  • 1/4 red onion, thinly shaved
  • Sea salt and freshly ground black pepper


  1. Place the pancetta into a medium-sized skillet over medium heat and cook for 12 minutes until crisp.
  2. In the meantime, divide the parsley between 4 salad plates and then top with the lemon segments, Parmesan and red onion. Sprinkle the salad with a few pinches of salt and pepper and then add the pancetta cubes.
  3. Drizzle each serving with the rendered fat from the pancetta and then serve immediately.

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