Pancetta and Shallot Vinaigrette

Recipe courtesy Bonterra Trattoria

Photo by Ingrid Kuenzel


350 g smoked pancetta, diced small

150 g shallot

150 g fennel, diced small

3 egg yolks

20 g minced garlic

20 g minced capers

10 g minced anchovy

200 g excellent quality sun dried tomato

60 g rocky mountain brassica mustard


  1. Cook pancetta until rendered. Add shallot and fennel, cook out a touch.
  2. Combine the rest of ingredients and emulsify in a food processor.
  3. Fold in cooked ingredients and season with kosher salt and fresh cracked pepper

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