A flavorful and crunchy dressing perfect for salads or roasted vegetables.
9 minutes
A flavorful and crunchy dressing perfect for salads or roasted vegetables.
1. Cook Pancetta
Heat a small glug of extra-virgin olive oil in a small skillet over medium heat. Add the 3 ounces of finely chopped pancetta to the skillet and cook it slowly for about 7 to 9 minutes, until it is barely crisp.
2. Add Scallions and Garlic
Once the pancetta is ready, remove the skillet from the heat. Immediately add the thinly sliced scallions and the finely minced garlic to the skillet. Stir gently to combine.
3. Whisk in Vinegar
Whisk in the ¼ cup of red wine vinegar. Season with kosher salt and freshly ground black pepper to taste.
4. Add Olive Oil
Whisk in ¼ cup of extra-virgin olive oil to the mixture.
5. Store Dressing
Transfer the dressing to a container and store it in the refrigerator. Let it sit at room temperature and stir well before using.
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