Unless one is vegetarian, adding a little pancetta or guanciale to any dish, even a vegetable one, always adds a big of zing. Here is how to use it in a salad.
The ingredients are lamb’s lettuce, walnuts, guanciale, olive oil and balsamic vinegar, salt and pepper.
Slice the guanciale (cured pork jowl), or pancetta or bacon, and cook it in a saucepan to release its fat and let it cook until crisp. Remove the crispy bits, leaving the fat behind, and allow them to cool before adding them to the salad.
Toast the walnuts for a minute or so (it’s always a good idea to toast pine kernels, almonds or walnuts before using them).
Make a salad dressing using 3 parts olive oil and 2 part balsamic vinegar.
Assemble the salad in this order: the walnuts first, the lettuce second, sprinkle salt and pepper, and add the salad dressing last: minutes before eating.