Pati Jinich Chooses Pancetta Slaw with Chili-Lime Vinaigrette

Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Pati Jinich, author of Pati's Mexican Table and this week's Guest Editor, chooses a salad with prestige.

Too often, a salad is an afterthought -- especially in a season of grilling, of corn on the cob, of bubbling, oozing fruit desserts. This week's guest editor Pati Jinich, cookbook author, TV personality, and this week's Guest Editor, is here to change that. Here's what she has to say about checker's Pancetta Slaw with Chili-Lime Vinaigrette:

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.

Pancetta Slaw with Chili-Lime Vinagirette by checker

Serves 6

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

See the full recipe (and save and print it) here.

Photo by James Ransom