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Papaya, Orange and Watercress Salad with Pancetta

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  1. 4 ounces thinly sliced pancetta (about 10 slices)
  2. 2 large navel oranges
  3. 3 tablespoons extra-virgin olive oil
  4. 2 teaspoons Asian sesame oil
  5. Salt and freshly ground pepper
  6. One 2-pound papaya—peeled, seeded and thinly sliced
  7. 6 large scallions, white and light green parts only, thinly sliced
  8. One 6-ounce bunch watercress, tough stems discarded
  1. In a large skillet, cook the pancetta over moderate heat until browned and crisp. Drain on paper towels and let cool, then coarsely crumble.
  2. Peel the oranges with a sharp knife, removing all of the bitter white pith. Working over a strainer set over a bowl, cut in between the membranes to release the sections. Squeeze the membranes to extract the juice: You should have 3 tablespoons. Pour the juice into a jar. Add the olive and sesame oils, season with salt and pepper and shake. Halve the orange sections.
  3. In a large bowl, toss the papaya, scallions, watercress and oranges with the dressing. Season the salad with salt and pepper and transfer to plates. Garnish with the crumbled pancetta and serve.