Low Carb Fennel and Pancetta Salad
⏱ Prep: 10 min🍳 Cook: 5 min✅ Ready: 15 min
357
Calories
7.3g
Net Carbs
9.7g
Protein
31.6g
Fat
⏱ Prep: 10 min🔥 Cook: 5 min⏰ Ready: 15 min
How to Make It
Step 1
Heat 1/2 tablespoon olive oil in a skillet over a medium heat. Add the diced pancetta. Cook the pancetta through until crisp and golden. Remove from the skillet with a slotted spoon and set aside.
Step 2
While the pancetta is cooking, you can prepare the vegetables. Very thinly slice the radishes, onion and fennel. Arrange the lettuce leaves in a large salad/serving bowl. Add the fennel, onion, and radishes. Season with salt and pepper and toss to combine.
Step 3
Scatter the crispy pancetta over the salad. Drizzle over the remaining olive oil and lemon juice. Leave to stand for 10 minutes before serving.
Ingredients
- Lettuce, romaine or cos – 6 inner (small) leaf
- Radish, raw – 4 medium – 3/4″ to 1″ diameter
- Diced Pancetta – 3 oz
- Extra virgin olive oil – 2.5 tablespoon
- Fennel bulb, raw – 1 each
- Red onion – 0.5 small
- Lemon juice – 0.5 tablespoon
- Salt, sea salt – 0.5 teaspoon
- Black pepper – 0.13 teaspoon