I have been packing and packing my house. Honestly, the more I pack, the more I feel like I’ll never finish. Why is that? I should feel like I’m making progress. I guess packing just reveals how much stuff I really have. It’s kind of scary not to mention boring.
Anyway, packing makes me hungry. I’m trying to use things up from my pantry, fridge and freezer so I don’t have to move them. I want to start fresh somewhere else. I don’t want to bring 50 half-opened bottles of oils and vinegars.
I started nosing around the pantry…cannellini beans, white wine vinegar and olive oil. The fridge…fresh rosemary, romaine and pancetta. Then there was the Dutch Crunch roll on the counter calling me by my first name. It was. I heard it.
What I came up with was this Pancetta & White Bean Salad with Rosemary-Garlic Vinaigrette. It was very, very good. I baked the pancetta and bread in the oven to make it a little crispy and added this flavorful vinaigrette. It was the perfect lunch. Very satisfying and visually appealing.
Let’s make it up shall we…
Here’s what you will need: Romaine lettuce, fresh rosemary, garlic, white wine vinegar (in the bowl that looks empty), extra-virgin olive oil, pancetta, cannellini beans, any type of crusty bread, coarse salt and pepper.
In a small bowl tear apart a small to medium sized crusty roll. Size will depend on how much bread you want in the salad. Toss bread with 2 Tablespoons extra-virgin olive oil, 1 teaspoon chopped fresh rosemary and season with coarse salt and freshly ground pepper.
On a large baking sheet covered with parchment paper, arrange 5 or 6 slices of pancetta along with torn pieces of bread. Place in a 375 degree oven and bake about 10 minutes. Pancetta should be crispy and the bread golden brown around the edges. Let cool completely.
In a small bowl whisk together remaining 2 Tablespoons extra-virgin olive oil, 3 Tablespoons white wine vinegar, 1 teaspoon remaining chopped fresh rosemary, 2 cloves crushed garlic and salt and pepper to taste. Add the dressing to 1 head chopped romaine, 1/2 cup cannellini beans, baked bread and pancetta.
Toss well and serve.
This is the perfect start to any meal but it’s also a meal in itself.
There’s enough to serve two but I ate both servings. Oops.
There’s no hope for me.
Pancetta & White Bean Salad with Rosemary-Garlic Vinaigrette
4 Tablespoons extra-virgin olive oil, divided
3 Tablespoons white wine vinegar
2 teaspoons chopped fresh rosemary, divided (you could substitute with any fresh herb you have on hand)
2 cloves of garlic, crushed
1/2 cup cannellini beans, rinsed and drained
1 romaine heart, chopped
1 small crusty roll or loaf of bread, torn into pieces
5 or 6 slices pancetta
Coarse salt
Freshly ground pepper
In a small bowl tear apart a small to medium sized crusty roll. Size will depend on how much bread you want in the salad. Toss bread with 2 Tablespoons extra-virgin olive oil, 1 teaspoon chopped fresh rosemary and season with coarse salt and freshly ground pepper.
On a large baking sheet covered with parchment paper, arrange pancetta along with torn pieces of bread. Place in a 375 degree oven and bake about 10 minutes. Pancetta should be crispy and the bread golden brown around the edges. Let cool completely.
In a small bowl whisk together remaining 2 Tablespoons extra-virgin olive oil, white wine vinegar, 1 teaspoon remaining chopped fresh rosemary, garlic and salt and pepper to taste. Add the dressing to romaine, beans, baked bread and pancetta.
Toss and serve.
One Year Ago Today: You Say Tomayto, I Say Tomahto…You Say Vagina, I Say Dentata
