Make preparing & serving Thanksgiving dinner fun, delicious and doable.

Arugula salad with shiitake mushrooms and pancetta

1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

(ONE RATING)

NO COMMENTS
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
Loading...

add your rating

add a comment!
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.

Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star

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

Prep

Cook

Total

Yield 3 -4 servings

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

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

  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.

 

advertisment

 

NO COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *

RELATED RECIPES
GET RECIPES + COOKING TIPS EVERY MONDAY
* = required field

Pin It on Pinterest

Shares
Share This