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Endive, Radicchio, Pear, and Crispy Pancetta Salad with Creamy Cucumber Dressing Recipe
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.
A recipe from lactantia
2018-05-09
https://www.flyers-on-line.com/data/recipes/2032/endive-radicchio-pear-and-crispy-pancetta-salad-with-creamy-cucumber-dressing.jpg
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