Baby Dandelion Salad with Fresh Figs and Pancetta Recipe | James Beard Foundation
Fresh dandelion greens, crisp pancetta, and sweet figs create a delightful salad. Perfect for a texturally rich vegetarian dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
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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