You can often find a mix of so-called Asian greens sold at supermarkets, but it's fun to assemble your own; baby mizuna, baby tatsoi, and chrysanthemum greens are among the most widely available varieties. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine greens in a serving bowl. Heat a skillet over medium; cook pancetta, turning once, until crisp, 2 to 4 minutes per side. Transfer with tongs to paper towels; drain.

    Advertisement
  • Pour off half of the fat from skillet. Add oil to skillet; place over medium-low heat. When fat is hot but not smoking, add shallots and pine nuts. Cook, stirring, until pine nuts are golden brown, about 2 minutes. With a slotted spoon, transfer pine nuts and shallots to a serving bowl.

  • Remove skillet from heat. Immediately add vinegar; scrape up browned bits with a wooden spoon. Drizzle warm dressing over salad. Season with salt and pepper, and toss to combine. Top with pancetta and serve.

Reviews