Easy Italian Recipes

 MAKE 4 SERVINGS

- 1/2 cup (2 oz/60 g) walnuts
- 3 ounces (90 g) sliced pancetta, chopped

For the vinaigrette

- 1/4 cup (2 fI oz/60 ml) extravirgin olive oil
- 2-3 tablespoons balsamic vinegar
- Sea salt and freshly ground pepper
- 6-8 cups (6-8 oz/185-250 g) torn salad greens, including some bitter varieties (see note)
- Small wedge of Parmigiano-Reggiano cheese (optional)

Springtime in Italy brings the familiar sight of people walking through fields gathering tender wild greens for making insalata del campo, or "salad of the field." Choose whatever combination of greens looks best in the market, but be sure to include at least one or two strongflavored or bitter varieties, such as dandelion, chicory (curly endive), escarole (Batavian endive), arugula (rocket), or radicchio, that will stand up to the big flavors of the nuts, cheese, and crisp pancetta.

Position a rack in the middle of the oven and preheat the oven to 325°F (165°C). Spread the walnuts in a single layer on a rimmed baking sheet and toast, stirring once or twice, until fragrant and the color deepens, about 10 minutes. Pour onto a small plate to cool, then coarsely chop and set aside.
In a frying pan over medium heat, fry the pancetta, stirring frequently, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
To make the vinaigrette, in a small bowl, whisk together the olive oil and vinegar unti! blended. Whisk in salt and pepper to taste.
Place the greens in a large serving bowl, drizzle with the vinaigrette, and toss to coat evenly. Add the pancetta and nuts and toss well. Using a vegetable peeler, shave the cheese over the salad, if desired. Serve at once.

Buon appetito!