Salad with Speck
Insalata con Speck
Crispy salad with radicchio, speck golden and hot vinegar dressing, to be served freshly prepared.
The salad with speck It's a simple yet decisive dish, perfect for completing a lunch or dinner when you want a quick yet contrasting dish. The fresh, slightly bitter vegetable base meets the smoky flavor of the speck or of the pancetta and the lively character of the vinegar. The olive oil binds the dressing and complements the browning, while the heat of the sauce enhances the leaves without turning them into a cooked dish. Texture remains key: the salad should retain a pleasant crunch, while the diced cured meat adds a more intense, golden note. This recipe is recommended as a Trentino dish.
Instructions
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6 steps · natural Italian voice
Trim and clean the salad
Trim and clean Red radicchio, variegated radicchio, or endive heads, removing any unusable parts. Separate the leaves and inspect them carefully to create a clean, uniform base for the dressing.
Wash and dry
Rinse the leaves thoroughly under running water, then dry them carefully. Shake off any excess water before proceeding: a thoroughly dried salad absorbs the oil and vinegar better, preventing the dressing from dripping to the bottom of the bowl.
Cut it speck
Cut it speck, or the smoked pancetta, into evenly sized cubes. Keep the size consistent, so the browning occurs evenly and each bite maintains a balance between the crunchy part and the lettuce leaves.
Brown in the seasoning
Pour the olive oil into a skillet and add the cubes of speck or pancetta. Fouls gently sauté over medium heat, stirring, until they turn golden yellow and are well browned. Avoid burning them: the aroma should be toasted, not bitter.
Add the vinegar
When it speck or the pancetta they are golden, pour the vinegar directly into the skillet. Let it heat up briefly together with the pan juices, without prolonging the cooking: the dressing must remain fluid and fragrant, ready to flavor the salad.
Season and serve
Pour the hot sauce over the salad, then season with salt to taste and pepper. Toss quickly to distribute the dressing among the leaves and serve immediately. The right result maintains the contrast between the crisp freshness of the salad and the intense flavor of the speck golden.
Chef's Tips
The editorial staff recommends pouring the vinegar as soon as it is speck it is golden and to dress the salad immediately, so that the heat of the sauce slightly softens the leaves without wiping them.
Ingredients
- Ingredients for 4 people
- 4 heads of red radicchio (or 2 variegated or 2 endive)
- (7.05 oz) 200 g of speck (or smoked pancetta) (1 tbsp) 1 tablespoon of vinegar
- (1 tbsp) 1 tablespoon of olive oil
- salt and pepper
Can't find it in the US?
- speck (smoked cured ham)Italian delis or online
Prosciutto plus a pinch of smoked paprika
Or: Black Forest ham
Speck is drier and smokier.
- smoked pancettaItalian delis or online
Thick-cut smoked bacon
Bacon is sweeter.
⚠️ Automatic ingredient-based detection. Always check product labels.
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