Arugula salad with shiitake mushrooms and pancetta | Something New For Dinner
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Arugula salad with shiitake mushrooms and pancetta

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SKILL LEVEL :
Easy and quick

Quick, savory and delicious

This salad is inspired by a dish served at The Wine Gallery in Corona del Mar. The Wine Gallery is one of our favorite places to walk to, try a new wine or two and snack on their offering of small plates. The mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.

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Tips

  • Have your deli or butcher cut your pancetta in 1/2" slices, so you get chunks of pancetta instead of thin slices.
  • To preserve their nutritional value take care not to sauté the shiitake mushrooms for more than 7 minutes.
  • See my post on Jerez Spanish sherry vinegar.
  • Add a little grilled chicken if you want to make this salad a meal in itself.
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Arugula salad with shiitake mushrooms and pancetta

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Mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.

  • Author: Something New For Dinner
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 -4 servings 1x

Ingredients

Scale
  • 1/2 pound thick sliced pancetta, cut into 1/2” cubes
  • 56 shiitake mushrooms, stems removed and sliced
  • 2 T minced shallot, divided
  • 1 T Spanish sherry vinegar
  • 3 T olive oil
  • 5 ounces arugula
  • 1 ounce of parmigiano reggiano, shaved

Instructions

  1. Cook the pancetta chunks in a medium hot pan until they begin to crisp. Remove from pan and drain on a paper-towel lined plate. Set aside.
  2. Saute the mushrooms with 1 T of the shallots in the rendered fat from the pancetta until mushrooms are browned and soft. About 5 minutes.
  3. While the mushrooms are sautéing, combine 1 T shallots and vinegar together in a small bowl. Gradually whisk in olive oil to create an emulsion. Season with salt and pepper to taste.
  4. Toss arugula with dressing and mound it in the middle of a serving platter. Add the arugula with the mushrooms and pancetta to the platter and top with parmigiano reggiano shavings.

 

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