Charcuterie Salad is a fun take on a popular classic, the grazing board.
Make one for yourself on a cozy night at home or share it with someone you love.
Charcuterie Salad
This recipe makes one large salad or two medium salads.
- 2 ounces cubed pancetta
- 2 cups spring mix lettuce
- 1 recipe Fig Vinaigrette Dressing (or another dressing for a low-carb option)
- 6 thin wafer crackers (or cheese crisps for a low-carb option)
- 4 Raincoast Crisps Crackers (or grain-free crackers for low-carb option)
- 3 slices provolone cheese
- 3 slices havarti cheese
- 1/4 cup castelvetrano olives
- 1/4 cup kalamata olives
- 6 slices peppered salami
- 2 slices prosciutto
- 2 dried figs
- 1/4 cup fresh berries
Place pancetta in a small frying pan over medium heat. Cook until it’s light golden brown & crispy. Place on a paper towel-lined plate to drain any excess grease and let it cool.
Place the lettuce on a plate or small cutting board. Top with some Fig Vinaigrette Dressing. Place any leftover dressing into an airtight container and refrigerate to use another time.
Place the remaining ingredients on top of the lettuce in a pretty arrangement. This is your opportunity to be creative. Have fun with it. Of course, you can easily change up the ingredients to your own liking; but, I highly recommend keeping the pancetta and fig dressing.
Fig Vinaigrette Dressing
- 1 cup grapeseed oil
- 1/2 cup balsamic vinegar
- 4 dried figs (or 2 stemmed fresh figs)
- 1 tablespoon dijon mustard
- 1/3 cup honey
- Dash of sea salt
- Dash of coarse ground pepper
Place all dressing ingredients into a blender and blend until it comes together as a lovely dressing.
