Pancetta Vinaigrette


This dressing adds a savory quality and depth to your meal. With pancetta, ketchup, and Chili Infused Olive Oil, this isn't your normal vinaigrette! This is great on any grilled vegetable - our favorite: grilled asparagus topped with a poached egg.

1 lb pancetta
1/2 tsp pepper
1 cup apple cider vinegar
1 oz shallot, minced
1 Tbsp salt
3 Tbsp ketchup
2 Tbsp rosemary, chopped
1 1/2 cups Round Pond Estate Italian Varietal Extra Virgin Olive Oil
1 1/2 cups Round Pond Estate Chili Infused Olive Oil

Small dice the pancetta and render it in an oven-safe saute pan with two cups of water. Once all of the water has dissipated, place the pan in the oven and cook until the pancetta has a crispy shell. Let the pancetta cool slightly.

Place the pancetta and the remaining ingredients, except for the oils, in a mixing bowl. Begin whisking in the oil until all is combined. Check the seasoning and adjust with salt and pepper. Store in the refrigerator. Can be used for up to 3 days.

Yields 2 1/2 cups

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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