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Endive, Radicchio, Pear, and Crispy Pancetta Salad with Creamy Cucumber Dressing Recipe

Endive, Radicchio, Pear, and Crispy Pancetta Salad with Creamy Cucumber Dressing
Source: lactantia

Ingredients

  • 3 endive, washed and broken down into full leaves
  • 1 cup radicchio, washed and torn
  • 1 Bartlett pear, washed and thinly sliced
  • 2 x 1” thick slices of pancetta, cut into cubes
  • Half of an English cucumber, seeded

Dressing

  • ¼ cup mayo
  • ¼ cup Lactantia® Lactose Free 2% Milk
  • ¼ cup red wine vinegar
  • ½ of an English cucumber, seeds removed
  • 1 tbsp parsley
  • 2 tsp Dijon mustard
  • ¼ tsp salt
PREP TIME
10m
TOTAL TIME
10m
YIELD
4 servings

Instructions

  • In a nonstick pan, cook the pancetta on medium heat until crispy. Set aside.
  • In a bowl mix the endive, radicchio, and pear together and set aside.
  • Cut the first ½ of the cucumber into half-moons and place in the salad bowl.
  • To make the dressing, puree the cucumber in a food processor.
  • Mix in the mayo, Lactantia® Lactose Free Milk, parsley, Dijon mustard, salt, and red wine vinegar. Pulse until evenly combined.
  • Toss the salad in the dressing and garnish with pancetta to serve.

 


Side Dishes

A recipe from lactantia

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