Pancetta vinaigrette from Six Seasons: A New Way with Vegetables (page 39) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • justin_n4fd0c on January 25, 2026

    Fantastic vinaigrette. Perhaps it was just my “small glug” but wish it made more. Made enough to fill about half a normal sized mason jar.

  • ksg518 on September 10, 2025

    I served this over a simple lettuce and tomato salad and it was quite good. I might cut back on the oil next time since the pancetta produces so much fat but perhaps that was my pancetta.

  • WaterPenny on April 09, 2025

    So delish. Made a meal of it on both a simple salad and boiled potatoes. Will repeat.

  • nicolepellegrini on September 13, 2020

    I made this for the roasted brussels sprouts recipe in this book, then had some leftover so I used it on a simple green salad last night. Really excellent for salads--though I'm tempted to add a touch of mustard next time.

  • SheilaS on June 23, 2018

    I made this to use in the Butter Lettuce with Potatoes & Eggs p 102 and the Roasted Brussels Sprouts p 289. Both were delicious and this would be delicious on most roasted vegetables.

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