If you follow me on instagram you saw that I went out to eat at Capofitto the other day. Well while there we tried their Capra salad, and I fell in love (I also fell in love with their pizza, seriously go try it if you’re in Philly), basically deciding it’s going to be my go to summer salad. Eating out can get stupid expensive, so I took it upon myself to recreate it (with some artistic liberties). I think this super easy salad will be a summer fave for others as well, especially with the holiday upon us, and just summer in general, where everyone is craving something fresh!
• roasted sunflower seeds
(Capofito uses sliced almonds)
• baby arugula
• sliced endive
• crispy pancetta
• goat cheese
• red wine vinaigrette
(I used Marie’s, it’s gluten-free)
1. Cook pancetta in sauce pan till crispy. Break up into small pieces.
2. Toss ingredients together in a bowl with dressing. Serve and enjoy!
I think the flavor combination is amazing, combining the bitterness of the arugula with the savory goat cheese and the salty pancetta, not to mention the crunch of the sunflower seeds!