Arugula with Pancetta, Asparagus, and White Beans

Janis brought this salad to Sunday Supper (it went great with the baked pasta that Cathy made - I forgot to post the recipe 🤦‍♀️, will do next week) and it is absolutely delicious and a keeper/repeat recipe for sure. I didn't take a picture so just trust me that it looks good! We didn't eat it all with dinner so I put the leftovers in the fridge and ate it 2 days later for lunch - the dressing would normally make leftover salad gross and soggy but the arugula held up great (leftover spinach salad stays good too fyi). 

A great tip for transporting salad - put the washed and prepared ingredients in baggies, and mix the dressing in a covered mason jar. Then toss it all together when it's time to eat it. 

ARUGULA WITH PANCETTA, GRILLED ASPARAGUS & WHITE BEANS

½ cup olive oil

½ cup red wine vinegar

½ cup freshly grated Parmesan

2 cloves garlic

1 Tablespoon freshly ground black pepper

2 Tablespoons roughly chopped fresh basil

16 spears asparagus, bottoms trimmed 2 inches

1 Tablespoon olive oil

Salt & pepper to taste

2 bunches arugula, trimmed, washed & dried

1 cup cooked or canned white beans

1 small red onion, peeled and diced small

½ pound pancetta, thinly sliced, cooked in 350 degree oven for 6-8 minutes

Make the dressing in a food processor or blender.  Combine all of the ingredients except the basil and puree until smooth.  Transfer to a bowl, stir in the basil, cover and refrigerate.  This dressing will keep for about a week covered and refrigerated.

Fill the sink or large pot with ice and water.  In a large pot of boiling water, blanch the asparagus until just tender or about 3 minutes. Drain and plunge into the ice water to stop cooking and drain again.

Rub the asparagus lightly with the oil, sprinkle with salt and pepper to taste and grill over a medium-hot fire, turning frequently for 3-5 minutes or until seared.

In a medium bowl, combine the arugula, white beans and onion.  Stir the dressing, then pour just enough on the arugula-bean mixture to moisten. Toss well and place on a serving platter.  Top with the pancetta and asparagus and serve.

3.2.18: Gracie's watercolor mermaid
3.2.17: two bean salad with mustard vinaigrette 
3.2.16: framed calendar pictures

Happy moment ~ a compliment