Pear, Pancetta, and Walnut Salad

Ingredients for Pear, Pancetta, and Walnut Salad

• 3/4 teaspoons whole coriander seeds

• 1 tablespoon fresh lemon juice

• 1/2 small shallot, minced

• 45ml extra-virgin olive oil

• 45g thinly sliced pancetta, chopped

• 1 large head of butter lettuce, torn into bite-size pieces (about 1925ml )

• 1 large red Anjou pear, unpeeled, quartered, cored, sliced

• 40g coarsely chopped toasted walnuts

How to make Pear, Pancetta, and Walnut Salad

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 shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Heat heavy medium skillet over medium-high heat. Add 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.