Ingredients

The following ingredients have 3 Servings
  • 4 ounces diced pancetta
  • 1 tablespoon olive oil
  • 3 large parsnips, peeled and cut into sticks
  • ½ tablespoon kosher salt
  • 4-5 handfuls of arugula
  • 1 green apple, cut into matchsticks
  • 1/4 cup grated Parmesan cheese
  • Juice from ¼ lemon
  • 1 tablespoon olive oil
  • Couple pinches of kosher salt

Instruction

  • Preheat oven to 425 degrees.
  • In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in a an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender.
  • While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again.
  • When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.