Sadly, F&W's Test Kitchen is temporarily relocating to another space while our offices undergo renovations. Unfortunately, that means packing and moving equipment, pantry items and all sorts of nonperishable necessities. What it also means is clearing out and cleaning out our fridges of all fresh ingredients. We filled our "give-away table" with cheese, eggs, broccoli, half-full jars (optimist that I am) of jam, mayo, mustard, pickles, chutney, hot sauce and various and sundry condiments for the staff to take home. Of course, I kept a few things for myself—a few slices of pancetta, some moldy pecorino (which I cleaned up), a slightly wilted endive and a lemon, all of which went into my clearing-house salad. I cleaned out my fridge at home to complete the meal, and it was a huge success, not to mention a pleasant surprise.

4 servings

1/4 cup extra-virgin olive oil
4 slices pancetta
2 tablespoons pine nuts
1 pocketless pita
2 tablespoons lemon juice
2 tablespoons mayonnaise
1 garlic clove, minced
1 Romaine lettuce heart, coarsely shredded
1 red endive (traviso), sliced
1/2 can drained chickpeas
Salt and freshly ground pepper
4 ounces sliced young pecorino (Sardinian pecorino)
2 slices turkey breast, shredded
4 hard cooked eggs, quartered

1. In a large skillet, heat 1 teaspoon of the oil. Add the pancetta and cook over moderate heat until crisp, about 6 minutes. Drain on paper towels. Add the pine nuts to the skillet and toast, stirring, until golden. Using a slotted spoon, transfer to a plate. Add the pita to the skillet and toast until golden, about 2 minutes, turning once or twice. Cut into quarters.
2. In a large bowl, whisk the lemon juice, mayonnaise and garlic with the remaining oil. Add the lettuce, endive and chickpeas, season with salt and pepper and toss. Arrange the pancetta, pine nuts, pecorino, turkey and eggs on top and serve with the pita.