Cook Time: 20 minutes
Ingredients
- 3/4 teaspoon whole coriander seeds
- 1 tablespoon fresh lemon juice
- 1/2 small shallot, minced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 ounces thinly sliced pancetta, chopped
- 1 large head of butter lettuce, torn into bite-sized pieces (about 8 cups)
- 1 large red Anjou pear, unpeeled, quartered, cored, sliced
- 1/4 cup coarsely chopped toasted walnuts
Instructions
Toast coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. (We recommend using the Emile Henry Mortar and Pestle) Transfer to small bowl. Mix in lemon juice and shallot. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Heat heavy medium skillet over medium-high heat. Add pancetta and sauté until crisp, about 4 minutes. Transfer to paper-towel-lined plate. Place lettuce in Emile Henry large salad bowl. DO AHEAD Dressing, pancetta, and lettuce can be prepared 2 hours ahead. Let dressing and pancetta stand at room temperature. Cover lettuce with damp kitchen towel and refrigerate.
Toss lettuce with dressing. Top with pear slices, then walnuts and pancetta.
