Bibb Lettuce with Warm Vegetable Vinaigrette
Bibb Lettuce with Warm Vegetable Vinaigrette might be just the hor d'oeuvre you are searching for. This recipe serves 40. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 77 calories, 1g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes about 40 minutes. If you have bibb lettuce, onion, thyme, and a few other ingredients on hand, you can make it.
Instructions
In a medium bowl, combine the onion with 1/2 cup of the vinegar, 1 1/2 teaspoons of salt and the water.
Let stand until the onions are lightly pickled, 3 to 4 hours.
Meanwhile, preheat the oven to 40
Line a large rimmed baking sheet with parchment paper. Arrange the pancetta on the baking sheet, cover with another sheet of parchment and another baking sheet.
Bake for about 30 minutes, until the pancetta is browned and crisp.
Remove the top baking sheet and parchment paper and let the pancetta cool.
In a large skillet, heat 2 tablespoons of the olive oil.
Add the carrot, parsnip, 4 thyme sprigs and a pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until tender, about 3 minutes. Scrape the vegetables onto a plate and discard the thyme.
Add 2 tablespoons of the olive oil to the skillet along with the squash, celery root, the remaining 4 thyme sprigs and another pinch of crushed red pepper. Season with salt and cook over high heat, stirring occasionally, until the squash and celery root are tender, 5 minutes. Discard the sprigs. Return the carrot and parsnip to the skillet. Stir in the remaining 1/4 cup of vinegar and 1/2 cup of olive oil.
Arrange the lettuce on plates. Top with the warm vegetable vinaigrette, pickled onions and crispy pancetta.