Ingredients
2 medium fennel bulbs with stalks
¼ pound thick-cut pancetta, cut into cubes (1 cup)
2 tablespoons fresh lemon juice
1 small shallot, chopped
1 tablespoon finely chopped chervil, plus 4 sprigs for garnish
1 packed teaspoon finely grated peeled fresh horseradish, plus more for garnish
Salt
¼ cup extra-virgin olive oil
Preparation
Trim bottoms from fennel bulbs, cutting enough to remove 2 intact outer leaves with stalks from each bulb. Slightly trim the 4 outer leaves and their stalks to create 4 “cups”; set aside.
Using a mandolin or sharp knife, thinly slice fennel bulbs. Place slices in a large bowl.
Heat a medium skillet over medium heat for 1 minute. Add pancetta and cook, stirring frequently, until just beginning to crisp, 3 to 4 minutes; remove from heat. Using a slotted spoon, transfer to bowl with fennel.
In a blender, purée lemon juice, shallot, chervil, horseradish and generous pinch salt until combined. With machine running, drizzle in oil. Pour dressing over fennel slices and pancetta; toss salad together and season with salt to taste.
Arrange fennel “cups” in shallow serving bowls, fill with salad, sprinkle with horseradish and garnish with chervil sprigs.
