Tre Stelle® Parmigiano Reggiano Salad
A tasty bite of Parmigiano Reggiano pieces top this simple salad that’s packed with crunch and flavour.Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
Dressing 1/4 cup | 50 mL olive oil 2 tsp | 10 mL white wine vinegar 1 lemon, juiced salt and pepper Salad 8 – 1/2” slices baguette 2 tbsp | 30 mL butter 1 clove garlic, peeled and cut in half 8 slices pancetta 1 small curly endive, washed, dried and coarsely chopped 1/2 cup |125 mL Tre Stelle® Parmigiano Reggiano Cheese, broken into small pieces
Wisk dressing ingredients together and set aside. Spread butter on both sides of baguette slices. In a medium skillet, toast bread on both sides until crisp and golden. Remove from skillet and rub the tops of each slice with garlic; set aside. In the same skillet, cook the pancetta until crisp; remove from heat and set aside. Place equal portions of curly endive on 4 salad plates. Break baguette slices into pieces and scatter on endive. Top each with 2 slices of pancetta. Drizzle with dressing and top with Parmesan Cheese pieces.