Broccoli Pancetta Salad (Insalata di Broccoli e Pancetta)


Serves 4–6


  • 1/4 cup olive oil
  • 1 cup cubed pancetta
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 3 tablespoons white vinegar
  • 6 cups fresh broccoli florets
  • 1/2 cup chopped white onions
  • 1/4 cup white raisins
  • 1/4 cup chopped walnuts


  1. In a small sauté pan, heat the olive oil over medium heat, then add the pancetta and sauté for 4–5 minutes, until lightly browned. Drain the pancetta on a paper towel.
  2. In a small bowl, place the mayonnaise, sugar, and vinegar, and mix thoroughly. Refrigerate, covered with plastic wrap, until cold.
  3. Rinse the broccoli in a strainer, then place in a serving bowl, along with the onions, raisins, and walnuts, and toss. Add the dressing and toss lightly. Garnish with the pancetta and serve immediately.

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