1 Tear the radicchio and watercress leaves into a large salad bowl.
Add the cherry tomatoes and olives and then mix the whole lot
together with 2 tbsp of the olive oil and a pinch of salt and pepper.
2 Brush or drizzle the remaining olive oil over the fennel slices.
Put a non-stick frying pan and a griddle pan on a high heat.
3 When the frying pan is hot, add the juniper berries and, a minute
or so later, throw in the pancetta cubes and toss them around until
golden. There is no need to add any extra oil; the fat from the pork is
more than enough. Transfer to kitchen paper to absorb the excess fat.
Discard the juniper berries and leave the pancetta croutons to rest.
4 When the griddle is very hot, add the fennel slices. For a warm but
crunchy bite, cook each side for about 3 minutes.
5 To serve, make a bed of salad on each plate, then lay the fennel
on top and sprinkle over the pancetta croutons and the fennel seeds.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 25mg||1 %|
|Potassium 1172.1mg||31 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 13.5g|
|Protein 4.4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 89
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