Broccolini Salad with Parmesan and Pancetta
Indulge in a tasty broccolini salad, where tender greens meet the savory crunch of pancetta and the rich, creamy notes of Parmesan cheese. This dish perfectly balances nutrition with gourmet flavors, making it an ideal choice for a sophisticated side or a light, healthful meal.
Ingredients
- 8 oz broccolini or baby broccoli washed rinsed with ends chopped
- 2 garlic cloves minced
- 4 oz pancetta diced
- ¼ cup parmesan grated or shredded
- 1 lemon juiced
- 1 cup grape tomatoes halved
- 1 small avocado thinly sliced
- 1 small shallot diced
- ½ tsp red pepper flakes
- salt and pepper
Instructions
- On a saute pan with high sides and a glass lid heat over medium.
- Add pancetta until brown and crispy, around 5 minutes
- Use a slotted spoon to remove the cooked pancetta to a clean plate and set aside leaving the pancetta fat in the pan for the broccolini
- In the leftover pancetta fat, add diced shallot, minced garlic and pepper flakes. Cook until fragrant. Approximately 30 seconds.
- Add broccolini, stir to coat for 2 - 5 minutes.
- Add juice of 1 lemon, cover and cook until broccolini is tender. Approximately 3 minutes
- Remove lid and turn off heat, stir in pancetta, parmesan, salt and pepper.