I looked at this salad’s photo and it pulled me right in. After I read the ingredients it had an even bigger appeal: Crunchy meat on top of some of my favorite crunchy vegetables, then bathed in a savory, citrusy and spicy vinaigrette? Asides from a fabulous combination of ingredients (so many of my favorite ones!) and taste this salad helps give the word “salad” much needed prestige and shows how it should not be relegated to a side dish, but be a luscious main meal. The only thing I may be tempted to add is some thick slices of ripe, buttery avocado.
Chili-Lime Vinaigrette and Quick-Pickled Radishes and Carrots
2 medium jalapenos, finely minced, your call on the seeds 1 tablespoon sherry vinegar juice of one large lime 4 large radishes, sliced 4 small carrots, peeled and sliced 1 tablespoon kosher salt 1 tablespoon white sugar 1/2 cup white vinegar 1/2 cup water
Pancetta Slaw with Chili-Lime Vinaigrette
1/2 head of cabbage 15 rashers of pancetta Quick-Pickled Radishes and Carrots Chili-Lime Vinaigrette A couple of leaves of fresh chopped purple basil for garnish