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Turn the classic wedge salad into a main course by adding diced pancetta, roasted beets and protein-rich hazelnuts.
1. Wrap red and golden beets, a sprinkling of kosher salt and a little olive oil in aluminum foil. Roast at 375 degrees fahrenheit until tender, about 1 hour. Set aside to cool. Dice 3/4 of a pound pancetta into 1/2-inch pieces. Cook in a skillet over medium heat until fat is rendered and pancetta is golden and cooked, about 20 minutes. Reserve a few tablespoons of the fat.
2. Slice iceberg lettuce and serve with pancetta, sliced beets, toasted hazelnuts, crumbled Roquefort cheese and Lemon Parsley Vinaigrette.
Stir together 1/4 cup fresh lemon juice, 1/2 clove minced garlic, 1/2 teaspoon black pepper, 1 teaspoon sugar and 1 tablespoon chopped flat-leaf parsley. Combine reserved pancetta fat and enough extra-virgin olive oil to make 1/2 cup and whisk into dressing.