Arugula salad with shiitake mushrooms and pancetta

Arugula Shiitake & Pancetta Salad | Something New For Dinner

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


  • 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


  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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