Pear, Pancetta, and Walnut Salad               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Salads  

 

Toasted crushed coriander seeds add great flavor and fragrance to the dressing. Green Anjou or Comice pears would also work well here, but the red Anjou's rich maroon skin looks beautiful next to the lettuce.

Ingredients

3/4 teaspoon Whole coriander seeds
1 tablespoon Fresh lemon juice
1/2 small Shallot minced
3 tablespoons Extra virgin olive oil
1 1/2 ounces Pancetta thinly sliced, chopped
1 large head Butter lettuce torn into bite sized pieces (about 8 cups)
1 large Anjou pear unpeeled, quartered, cored, sliced
 

Instructions
 Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. Transfer to small bowl. Mix in lemon juice and shallots. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add the pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in large bowl. (Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.)

Toss lettuce with dressing, top with pear slices, then walnuts and pancetta.

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Yields: 4 Servings
     Bon Appétit magazine, October 2004, page 134

 notes:  Select firm, large pears and allow several days and up to a week for them to ripen (they're ripe when the fruit yields to gentle pressure at the stem end). To speed ripening, keep them in a closed brown paper bag.

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