Crab and Avocado Salad with Pancetta

• 12 thin slices pancetta (about 3 ounces)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh chives
• 1 anchovy fillet
• 1 clove garlic, chopped
• Juice of 1/2 lemon
• Kosher salt
• 2 small heads Boston lettuce, torn into large pieces
• 3 cups baby arugula
• 1 14 -ounce can hearts of palm, drained and cut into 1/2-inch pieces
• 1 pound jumbo lump crabmeat, picked through
• 1 avocado, cut into 1-inch pieces
• Freshly ground pepper

1. Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 6 minutes.
2. Drain on paper towels; set aside.
3. Meanwhile, make the dressing: Combine the mayonnaise, sour cream, parsley, tarragon, chives, anchovy, garlic, lemon juice and 1/4 teaspoon salt in a blender; puree until smooth.
4. Combine the lettuce, arugula, hearts of palm, crabmeat and avocado in a large bowl.
5. Add the dressing, 1/4 teaspoon salt and a few grinds of pepper and toss.
6. Serve topped with the pancetta.
7. Photograph by Johnny Miller

thin, mayonnaise, sour cream, parsley, tarragon, fresh chives, anchovy fillet, clove garlic, lemon, kosher salt, boston lettuce, baby arugula, hearts of palm, lump crabmeat, avocado, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/crab-and-avocado-salad-with-pancetta.html (may not work)