Baby Dandelion Salad with Fresh Figs and Pancetta | James Beard Foundation
"I can eat this salad by the mixing bowl. If you’d prefer to make it without pancetta, I recommend adding another crispy or crunchy food, because such textural contrast vastly improves a heap of...
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Ingredients
- 6 ounces pancetta, sliced 1/4-inch thick
- 1 tablespoon sherry vinegar, divided
- Fine sea salt
- 1 1/2 tablespoons extra virgin olive oil
- 8 ounces baby dandelion greens
- 14 ripe figs, stemmed and cut in half
- Coarse sea salt
- Freshly ground black pepper
- 4 ounces Pecorino Romano
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