Braised Green Salad With Pancetta And Drunken Raisins

(Serves 4)

[Printable Version]

USE MIXTURE OF GREENS AND ONE OR MORE OF, SPINACH, KALE, ENDIVE, ESCAROLE, KALE, RADICCIHO, AND OR RAPINI.

  • 3 0z. Pancetta or doubled smoked bacon (cut in 1/4 cubes)
  • 1 clove garlic, minced
  • 1/4 cup raisins (or sun dried mission figs) plumped in 1/4 cup balsamic vinegar
  • salt and pepper to taste
  • 2 Tbls fruity olive oil
  • 1/2 lb mixed greens.

(Optional garnishing include, grilled mushrooms, roasted pepper and or parmesan shavings)

1. IN A SMALL S[1]\KILLET OR SAUCE PAN COOK THE PANCETTA OR BACON UNTIL THE FAT IS RENDERRED. REMOVE BACON, ADD GARLIC AND SAUTEE GENTLY (DO NOT BROWN).

2. DRAIN JUICE FROM RAISINS (OR FIGS) ADD TO PAN AND REDUCE OVER LOW HEAT, THEN WHISK IN OLIVE OIL.

3. SEASON WITH SALT AND PEPPER, ADD RAISINS (OR FIGS) AND HEAT THROUGH.

4. TOSS GREENS WITH WARM DRESSING AND ADD GARNIGSHINGS AND PANCETTA OR BACON LAST, OR;

QUICKLY SEAR GREENS IN SKILLET WITH ANOTHE TBLS OF OLIVE OIL, ADD DRESSING, GARNISHING (IF ANY) AND PANCETTA AND BACON.

THIS DRESSING COULD ALSO BE MADE WITH WHITE RAISINS AND WHITE BALSAMIC VINEGAR.