BY KAREN BOSSICK
Dillon Witmer practically grew up in the Pioneer Saloon where his father cooked bison burgers over the grill and his mother made the Pio’s famous mud pies. Now he’s championing another institutional favorite in Ketchum, having taken over The Kneadery.
But even chefs don’t always have a meal at their fingertips. So, when Dillon went to the fridge one night, he figured out a way to take everything there and create an intriguing salad pairing the salty crunch of pancetta with the sweet, soft touch of pear.
Watch it unfold as Chef Dillon joins Marie Gallo in this segment of Marie’s Kitchen on Eye on Sun Valley:
Chef Dillon’s Pancetta Salad
Pancetta, three or four slices
Pear, half
Lemon, quarter or half
Arugula
Olive oil
Salt and pepper, optional
Dice three or four slices of pancetta and cook in medium hot skillet two or three minutes until crispy. Spoon on top of a bowl of arugula and drizzle the fat over the salad.
Dice slightly ripe pear into tiny pieces and add to salad. Add a pinch of salt and ground pepper. Squeeze lemon juice from a quarter or half lemon over the salad and drizzle a teaspoon of olive oil over, as well. Toss and serve.