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Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
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Arugula salad with shiitake mushrooms and pancetta
Loading...SKILL LEVEL :
Easy and quickQuick, 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.
Arugula salad with shiitake mushrooms and pancetta
Mushrooms, pancetta and parmigiano reggiano make this salad umami-rich and satisfying. Almost a meal in itself.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 -4 servings 1x
Ingredients
- 1/2 pound thick sliced pancetta, cut into 1/2” cubes
- 5–6 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
- 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.
- 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.
- 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.
- 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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