Salads are a must on your keto diet! Our low-carb pancetta salad is a delicious recipe that you can enjoy for lunch or a quick snack. It’s also a perfect side dish.
You will love this combination of smoked pancetta, tender chestnuts, crispy walnuts, fresh mixed greens bathed in rich olive oil and lemon juice.
Endives add a beautiful bitterness, just make sure they are fresh and crispy. Witlof is also a great choice and Lollo Rosso –red leaf lettuce will add a lovely pop of magenta.
It sure looks as good as it tastes!
Pancetta Salad with Walnuts and Chestnuts
- 3 cups Mixed Greens
- 1 cup Chestnuts fresh
- 1/3 cup Walnuts
- 6 slices Pancetta
- 4 tbsp Olive Oil
- 1/2 Lemon juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Carve a line or a cross into the top of each chestnut, and cook in a dry, hot pan tossing, for 10-15 minutes until the flesh is tender. Peel and discard the skins.
- In the meantime, heat 1 tablespoon of the olive oil and sauté the pancetta slices for 1 minute on each side. Toss in the walnuts to slightly toast in the olive oil-pancetta fat.
- Place the mixed greens in a salad bowl, add the walnuts, chestnuts, and pancetta. Season with salt and pepper.
- Drizzle with the remaining olive oil and lemon juice, and serve.