Active Time
Total Time
45 MIN
Serves : 8

How to Make It

Step 1    

In a blender, combine the canola oil with the vinegar, olive oil, honey, lemon juice, thyme, mustard and shallot and blend until smooth. Season the vinaigrette with salt and pepper.

Step 2    

In a medium skillet, cook the pancetta over moderately low heat, stirring occasionally, until golden and crisp, 15 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Pour off all but 1 tablespoon of the fat in the skillet.

Step 3    

In a large pot of salted boiling water, cook the fregola, stirring, until al dente, 15 minutes. Drain the fregola, rinse under cold water and transfer to a large bowl.

Step 4    

Meanwhile, add the corn to the pancetta fat in the skillet and cook over moderate heat, stirring occasionally, until tender, 3 minutes. Add the corn to the fregola.

Step 5    

Add the tomatoes, hearts of palm and pancetta to the bowl and toss gently. Add the vinaigrette and toss again. Season the fregola salad with salt and pepper. Transfer to a large serving bowl, sprinkle with the snipped chives and serve.

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