© Frances Janisch
Active Time
35 MIN
Total Time
50 MIN
Yield
Serves : 12

"I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.    More Recipes With Canned Beans  

How to Make It

Step 1    

In a bowl, combine the shallot, lemon zest, lemon juice and sugar. Season with salt and pepper; let sit for 10 minutes. Whisk in 6 tablespoons of the oil. Transfer 1/4 cup of the dressing to a bowl, add the beans and parsley and let stand for 30 minutes.

Step 2    

In a skillet, cook the pancetta over moderate heat, stirring, until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to a plate. Heat the remaining 2 tablespoons of oil in the skillet, then stir in the toasted bread and toss to coat.

Step 3    

Add the bread to the beans with the escarole and remaining dressing. Season with salt and pepper, toss and serve.

Make Ahead

The salad can be prepared through Step 2 up to 4 hours ahead.

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