Crab salad with avocado and fried pancetta

Ingredients:

• 450 g canned crab meat
• 12 thin slices pancetta (cured pork belly) (about 85 g)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp chopped parsley
• 2 tbsp chopped tarragon
• 2 tbsp. l. chopped green onions
• 1 anchovy fillet
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Coarse salt
• 2 small heads of lettuce, torn into large pieces
• 3 cups arugula
• 400g canned hearts of palm, cut into 1.25cm pieces.
• 1 avocado, cut into 2.5 cm pieces.
• Freshly ground pepper

Preparation:

1. Fry the pancetta slices in a large skillet over medium heat for 6 minutes, turning occasionally, until golden brown. Pat dry with paper towels. Set aside.
2. Meanwhile, prepare the dressing: In a blender, combine mayonnaise, sour cream, parsley, tarragon, green onions, anchovies, garlic, lemon juice and 1/4 teaspoon salt, and blend until smooth.
3. In a large bowl, combine the lettuce, palm hearts, crabmeat, and avocado. Add the dressing, 1/4 teaspoon of salt, and a few grinds of pepper and toss to combine. Top the salad with fried pancetta before serving.