fig and pancetta salad
Sweet figs, crispy pancetta, and creamy burrata are hard to go wrong with especially piled over a fresh arugula salad. The figs get a quick sear in the pancetta fat while fennel, red onion, basil, and balsamic honey drizzle balance out all the richness.
A little about figs
Archaeologists have found evidence of cultivated figs dating back more than 11000 years potentially making them one of the earliest domesticated crops. They’re unusual botanically too; a fig is actually a syconium filled with tiny flowers. Some fig species rely on tiny wasps that crawl inside to pollinate those flowers, though most fresh figs sold in grocery stores are varieties that can produce fruit without the wasps.
Burrata vs. fresh mozzarella
Burrata and fresh mozzarella look similar from the outside but once you cut into them the difference is obvious. Fresh mozzarella is solid soft cheese all the way through, while burrata is basically a mozzarella pouch filled with stracciatella (shreds of mozzarella mixed with cream). Burrata originated in Puglia, Italy in the early 1900s and was originally a clever way for cheesemakers to use leftover scraps of mozzarella.
Bacon vs. pancetta
Pancetta and bacon are both typically made from pork belly but the main difference is how they’re cured. Pancetta is seasoned with salt and cured without being smoked while most American style bacon is cured and smoked. That gives pancetta a cleaner, more distinctly porky flavor compared with bacons smokiness.
Why fennel tastes like licorice
Fennel gets its distinctive licorice like flavor mainly from anethole which is an aromatic compound also found in anise and star anise. Despite the similar taste fennel and licorice aren’t closely related plants. Raw fennel has crisp texture and stronger anise like bite while cooking it mellows the flavor.
The anatomy of a good salad
A good salad is less about piling together vegetables and more about balancing flavor and texture. This one has peppery arugula and crisp fennel for freshness, salty pancetta and creamy burrata for richness, sweet figs and honey, and balsamic for acidity. You also get crisp, creamy, juicy, and crunchy textures in the same bite which keeps the salad from feeling one note.
How to make fig and pancetta salad?
Cook the cubed pancetta in a large pan over medium heat until golden brown and crispy. Use a slotted spoon to remove from heat and set aside.
Leave about 2 tbsp of the fat on the pan and add the figs face down. Cook for a few minutes, then flip and sprinkle with thyme and a pinch of salt. Cook for about 1-2 minutes, then remove from heat and set aside.
Add the balsamic vinegar and honey to the pan. Let it bubble for 1-2 minutes until it turns thick and syrupy, scraping up any browned bits from the bottom of the pan. Remove from heat while it looks slightly loose because it thickens as it cools.
Prepare the salad. In a large bowl combine arugula, torn basil, red onion, 1 tbsp olive oil, and pepper. Toss the salad, then add the fennel slices and a pinch of salt and toss again until evenly combined.
Divide the salad on serving plates, then top with the pancetta and fig halves. Drizzle the balsamic reduction over the salad, then place the burrata ball in the middle.
Serve immediately.
Tips
Use ripe but firm figs.
Sear the figs cut side down first, and leave them alone for a few minutes so they caramelize instead of breaking apart.
Let the burrata warm up in room temperature while making the salad for a softer and creamier center.