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).



Ingredient Checklist


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.

  • 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.